Griddled sausages with lentil and pimentón stew
- March 2014
- Serves 4
- Hands-on time 45 min
Debbie Major’s sausage and lentil stew is a family friendly recipe. The lentils create great textures whilst the touch of pimentón gives it a warming kick, perfect for the colder months.
- 36.8g (11.1g saturated)
- 51.7g (10.8g sugars)
- 300g greeny-grey lentils, such as pardina or puy, rinsed
- 3 tbsp olive oil, plus extra for brushing
- 8 fat garlic cloves, crushed
- 200g banana shallots or 1 medium onion, finely chopped
- 1 large carrot (about 200g), finely chopped
- 1 large celery stick, finely chopped
- 100g thinly sliced serrano ham, pancetta or rindless streaky bacon, finely chopped
- 1 tbsp pimentón dulce (sweet smoked paprika from Spain)
- 500g Cumberland sausage ring
- 200g chopped skinned tomatoes, fresh or from a can
- 150ml dry white wine
- 150ml fresh chicken stock
- 2 tbsp chopped flatleaf parsley
- Put the lentils in a medium pan with enough cold water to cover by 5cm, then bring to the boil over a high heat. Lower the heat and simmer for 25-30 minutes until just tender but still a little al dente. Drain well and set aside.
- Meanwhile, put the olive oil and garlic in a wide, shallow pan over a medium heat. When the garlic is sizzling, add the shallots/onion, carrot and celery and cook gently for 10 minutes or until soft and beginning to brown. Add the ham/pancetta/bacon and fry for 5 minutes. Add the pimentón and fry for 1 minute more. Set aside.
- Brush a griddle or frying pan with a little oil and put over a high heat until smoking hot. Reduce the heat to low-medium and cook the sausages for 8-10 minutes, turning, until well browned and cooked through.
- Meanwhile, stir the tomatoes and wine into the fried veg and simmer for 5 minutes or until reduced and thickened. Stir the lentils into the sauce with the stock and some salt and pepper, then simmer for 5 minutes until the liquid has reduced further. Stir in the parsley, taste and adjust the seasoning if necessary.
- Spoon some of the lentils into warmed shallow bowls or plates, put the sausages on top and serve.
For ease of cooking, twist and cut the Cumberland sausage into shorter lengths.
Spanish flavours such as these point to a bright red rioja, preferably a crianza (an oak-aged one).
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