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
- 4 good quality pork sausages
- 1 glass dry white wine
- 4 cloves garlic (optional, see note above)
- 1 large onion, sliced
- 1 cup swiss brown mushrooms, halved
- 2 large leeks, rinsed and sliced
- 1 cup puy lentils, rinsed
- 1 1/2 cups chicken stock
- 2-3 sage leaves, chopped if fresh, or 1 tsp dried sage
- 1-2 bay leaves
- 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
- Deglaze the pan with the white wine, pour into a jug, set aside
- Heat more oil in the pan and gently sweat the onions until translucent
- Add garlic next if you are using them
- Add leeks and mushrooms and fry until soft
- Add the sausages and white wine
- Add lentils and sage and bay leaves and enough stock to cover all ingredients and bring to a boil
- Lower heat and gently simmer for 1 1/2 hours till lentils are cooked through
- Serve with crusty bread