This is one of my favourite ways to cook sausages. Well technically, the sausages are cooked the same way they often are – fried in a pan until golden and juicy. And since I’m using L’Authentique sausages, the quality cuts of meat they use mean their sausages should never be overcooked! I’m on pain of death if I dare to leave them a minute longer than I should.
It’s the lentil braise that makes this dish. Lardons of bacon, red wine, garlic, herbs, all cooked to perfection. And the addition of half a head of cabbage means you don’t need to fuss with extra vegetables. It’s all there on the plate.
If you really felt that you need more carbs, you could make like the French and serve this with a crusty baguette to soak up the juices.
L’AUTHENTIQUE TOULOUSE SAUSAGES WITH RED WINE AND CABBAGE LENTILS
2 Tablespoons olive oil, plus extra for cooking sausages
4 rashers streaky bacon, chopped into lardons
1 onion, finely chopped
1 carrot, finely diced
2 sticks celery, finely diced
2 cloves garlic, crushed
1 bay leaf, a sprig of thyme and parsley, tied together with string (bouquet garni)
1 1/2 cups puy lentils
2 cups red wine
1/2 green cabbage, finely sliced
2 Tablespoons sherry vinegar (or red wine vinegar)
Extra parsley to garnish
8 L’Authentique Toulouse Sausages
- In a heavy based casserole dish, heat the olive oil. Add bacon and fry until crisp
- Reduce heat, add onions, carrots, celery and garlic. Cook slowly, stirring, until vegetables are soft.
- Add puy lentils, bouquet garni and red wine. Bring to the boil so alcohol evaporates, then add cabbage and stir to combine.
- Reduce heat, cover and cook for 30 minutes adding extra water if the lentils start to dry out (there should be sauce).
- While lentils are cooking, cook the sausages as per the instructions on the pack. Remove from pan and keep warm.
- Check that the lentils are cooked (they should be al dente). Add vinegar and butter, stir to combine and cook for another 5 minutes.
- Season to taste, then serve lentils with sauce, sausages piled on top.