1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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0:10 Prep
0:50 Cook
4 Servings

Ingredients

  • 2 cups (400g) green lentils, rinsed, drained
  • 2 tbs olive oil
  • 8 thick pork sausages
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 apple, peeled, cored, cut into 1cm pieces
  • 1 small bunch thyme
  • 1 bay leaf
  • 1 1/3 cups (330ml) alcoholic apple cider
  • 1 1/3 cups (330ml) Massel chicken style liquid stock
  • 1 celery stalk, finely chopped
  • Sour cream, to serve (optional)

Method

1

Cook the lentils in a saucepan of boiling water for 15-20 minutes until tender. Drain, then set aside until needed.

2

Meanwhile, heat 1 tbs oil in a large frypan over medium-low heat. Cook the sausages, turning, for 6-8 minutes until browned. Transfer to a plate and set aside.

3

Heat the remaining 1 tbs oil over medium-low heat. Add onion and garlic, then cook for 2 minutes or until softened.

4

Increase heat to medium, add the apple, thyme and bay leaf, then season. Cook for a further 3-4 minutes until soft.

5

Add the cider and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.

6

Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.

7

Ladle lentil mixture among serving plates and top with the sausages.

8

Serve with sour cream, if desired.

Source: taste.com.au

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