Recipes

Beef Sausage, winter Vegetables & Lentil Hotpot

A real winter warmer to satisfy the most eager appetitive with just a few simple ingredients, winter vegetables, beefy sausages and lentils all in one pot. Can be on the table in 40 minutes, or can be prepared and then slow cooked in the oven and ready to serve when you come in!

You will need for 4 people:

Olive Oil
Beef Sausages – number of sausages up to you!!
1 large leek, washed and sliced
1 celeriac, was, peeled and small dice (about 200gms)
or if no celeriac 1 stick of celery diced
1 large parsnip, peeled and small dice
1 Bay leaf, bruised
200gms of Puy Lentils or brown lentils
500mls of HOT stock of choice
Fine chopped Parsley and Rosemary to Taste
Lots of Ground Pepper
1 tablespoon grated fresh horseradish root or 1 tablespoon prepared Horseradish

Method

Just cover the bottom of a large saucepan or high sided frypan with olive oil and heat up. When hot put the sausages in the oil and brown them thoroughly on all sides for a few minutes. They do not need to be cooked through, just need the outside colouring up. If the sausages are very large you may be best to cut them into chunks!
Remove the sausages from the pan and keep to one side. Add the Leek , Celeriac and Parsnip and gently cook them for around ten minutes to soften them down.
Return the sausages to the pan along with the washed lentils.
Stir well for a couple of minutes before adding the hot stock.
If you are wanting to eat right away
pop a lid on and cook for around 20 minutes.
Remove lid, check on softness of lentils.
Add the parsley, rosemary, pepper and horseradish; simmer for a couple of minutes and then ready to serve.
OR
place lid on pan after you have added the hot stock and put in a low slow oven for anything up to 2 hours. Obviously, the lower the oven the longer it will cook. Just before you wish to eat stir though the herb, pepper and horseradish.

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