Tonight is one of my favourites sausages which I always love. There are so many different types for sausages so choose which you like for this recipe.
I am using wild garlic and black pepper sausages. These I bought the other day from our local farm shop. These I am going to cook with green lentils, chopped rosemary and red wine.
I am using dried lentils which because of their long cooking time are ideal for a thermal cooker where they can be left to slowly soften.
INGREDIENTS
- 3 tbsp olive oil
- 10 to 12 of sausages of your choice
- 1 onion, chopped
- 2 garlic cloves, thinly sliced
- 1 tbsp rosemary, chopped
- 2 x 400g tins tomatoes. chopped
- 16 juniper berries
- ½ tsp grated nutmeg
- 2 bay leaves
- 1 dried chilli, crushed
- 185 ml red wine
- 20 ml water
- 2 x 410g tins of green lentils
- Salt and pepper
METHOD
- Heat the oil in the inner pot.
- Add the sausages in batches and cook over a medium heat until they are browned on all sides.
- Remove the sausages and keep warm.
- Add the onion and garlic and cook until the onion is softened.
- Stir in the rosemary and tomatoes and cook for 5 minutes until the juice is thickened.
- Add the juniper berries, nutmeg, bay leaves, chilli, wine and water.
- Bring to the boil and then add the sausages and lentils.
- Stir and bring back to the boil.
- Put the lid on and turn down the heat and simmer for 2 to 3 minutes.
- Put the inner pot into the insulated outer container and shut the lid.
- Thermal cook without power for a minimum of 2 hours.
- Serve with crusty bread.