Umbrian lentil and homemade sausage stew

Umbrian lentil and homemade sausage stew

Salsicce fatte a mano con lenticchie

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 garlic cloves, squashed
50g sun-dried tomatoes, cut into strips
7 tablespoons extra virgin olive oil
250g castelluccio lentils
450ml Chicken stock
2 celery stalks, trimmed and chopped, with leaves
salt
pepper

Sausages

Quantity Ingredient
500g minced pork
50ml strong red wine
1 teaspoon fennel seeds
1 mild chilli, finely chopped
1 teaspoon rosemary, chopped

Method

  1. For the lentils, fry the garlic and sun-dried tomatoes in 6 tbsp of the olive oil for a few minutes in a large pan. When the garlic starts to turn pale golden, add the lentils, stock and celery, and cook for 30 minutes, or until the lentils are soft. Cover and keep warm over a low heat.
  2. Meanwhile, in a medium-sized bowl, mix the sausage ingredients together well and season with salt and pepper. Take a handful of mince and roll it into a sausage shape, 8cm long and 3cm in diameter. Wrap tightly in a piece of foil, closing by turning the ends as you would a sweet.
  3. Bring a large pan of water to the boil. Poach the sausages in the boiling water until they pop up to the surface, about 2–3 minutes. Leave to cool a little, then take off the foil. This poaching should ensure that the sausages hold together.
  4. Moisten the sausages with the remaining olive oil, then fry or grill until golden on all sides, about 5 minutes.
  5. Add the sausages to the warm lentils, and allow to cook gently together for 5 minutes. Eat with bread or, if you like, with a few boiled potatoes.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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