Pork sausage and puy lentil casserole

As I didn’t get to finish my main course from Latteria Mozzarella Bar, I thought I would make something from the leftovers/doggy bag the following night. I had bought some lovely puy lentils which my supermarket just started stocking, and adding them to a casserole with my sausages made perfect sense.

I also had leeks and swiss brown mushrooms in my fridge, so in to the casserole they also went, to make a good earthy, warming meal.

You can just as easily use fresh sausages for this dish, but I would then add a garlic to the casserole (see recipe below).

Ingredients for 2 servings

  1. 4 good quality pork sausages
  2. 1 glass dry white wine
  3. 4 cloves garlic (optional, see note above)
  4. 1 large onion, sliced
  5. 1 cup swiss brown mushrooms, halved
  6. 2 large leeks, rinsed and sliced
  7. 1 cup puy lentils, rinsed
  8. 1 1/2 cups chicken stock
  9. 2-3 sage leaves, chopped if fresh, or 1 tsp dried sage
  10. 1-2 bay leaves

Method

  1. In a heavy-based saucepan, heat some oil and brown the sausages – they don’t need to be cooked through at this point if you’re using fresh sausages. Remove from pan and set aside. When cool enough to handle, cut into 1” slices
  2. Deglaze the pan with the white wine, pour into a jug, set aside
  3. Heat more oil in the pan and gently sweat the onions until translucent
  4. Add garlic next if you are using them
  5. Add leeks and mushrooms and fry until soft
  6. Add the sausages and white wine
  7. Add lentils and sage and bay leaves and enough stock to cover all ingredients and bring to a boil
  8. Lower heat and gently simmer for 1 1/2 hours till lentils are cooked through
  9. Serve with crusty bread
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

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