Toulouse sausage with red wine and lentils

Our take on a classic French dish, the intense garlic flavour of these incredible sausages is the perfect partner for soft vegetables and lentils which absorb the flavours, creating a seriously comforting treat.

Serves 2

Preparation time- 20 minutes
Cooking time – 40 minutes

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Ingredients

450g Dorset Meat Company Toulouse Sausages ( 6 pack)
2 tsp Rapeseed or Olive Oil
3 Medium Red Onions, finely chopped (150g)
150g Carrots, peeled and finely chopped
150g celery, thinly sliced
1 Fennel bulb, thinly sliced
1 tbsp Tomato Puree
250ml chicken stock
150ml red wine
250g Puy lentils
25g Parsley, finely chopped
Salt and Pepper to season

Method

Sweat the vegetables slowly over a gentle heat with the oil, until soft and golden.
While the vegetables are sweating, brown the sausages in a hot pan on all sides.
Add the tomato puree to the casserole with the vegetables, than add the lentils, ensuing they are well coated. Now add the stock, and simmer until the lentils are nearly cooked.
Deglaze the sausage pan with the red wine, then pour in to the vegetables, adding the sausages on top.
Continue to cook until the liquid is reduced, the lentils soft, and the sausages cooked with no pink in the middle, and the juices running clear. Serve with scattered fresh chopped parsley.

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