A favourite recipe from ” Lidgate’s The Meat Cookbook” by Danny Lidgate and Hattie Ellis.
Ingredients
- 2 tbsps lard, olive oil or vegetable oil
- 8 meaty pork sausages
- 2 leeks trimmed and sliced
- 1 1/2 tbsps plain flour
- 250 ml Guinness or other stout
- 500 ml chicken stock
- 100 g puy lentils
- a squeeze lemon juice optional
- 2 tbsps roughly chopped flat leaf parsley
- sea salt flakes and freshly ground black pepper
Servings:
Instructions
- Place 1 tbsp of the lard or oil in a flameproof casserole over a medium high heat . When hot, add the sausages and brown them all over for 8-10 minutes. Do this in batches if necessary. Set aside on a plate.
- Add the renaining tablespoon of fat to the pan. When hot, add the leeks and cook over a medium low heat for about 5 minutes until soft.
- Sprinkle over the flour and stir for a minute. Pour in the stout, bring to the boil and let it bubble for a couple of minutes. Add the stock, prunes and lentils then return the sausages to the dish. Add a small pinch of salt and a sprinkle of pepper.
- Bring to the boil then simmer, uncovered, for 25-30 minutes or until the lentils are tender, stirring occasionally. If the dish is too salty add a squeeze of lemon or a pinch of demerara sugar.
- Scatter the parsley over the dish and serve with some mashed potato.
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