Lentil And Garlic Sausage Cassoulet Recipes

Steps:

• Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
• In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
• Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
• Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.

Steps:

• Bring bacon and 8 cups water to boil in a large pot (bacon should be submerged). Attach bay leaf to whole onion by piercing it with cloves; add to pot. Reduce heat to medium. Simmer bacon, turning occasionally, until tender, about 1 hour. Transfer to a plate and let cool. Strain broth through a fine-mesh sieve into a large bowl. Skim off fat from surface and discard. Combine strained broth and lentils in a large saucepan. If necessary, add more water to cover lentils by 1/2 inch. Bring to a simmer and cook, stirring occasionally, until lentils are just tender but not mushy, 18-20 minutes. Drain lentils, reserving broth. Transfer lentils to a large bowl. Preheat oven to 375°. Heat oil in a large skillet over medium heat. Add minced onion, carrots, celery, and cayenne; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly colored, 7-8 minutes. Add garlic, sage, and thyme; stir for 1 minute. Transfer to bowl with lentils. Cut skin from cooled bacon; discard skin. Cut bacon crosswise into 1/3-inch-thick slices. Add to lentils; toss mixture gently until well combined. Season with salt and pepper. Transfer mixture to a 3-qt. baking dish. Distribute sausage evenly over lentil mixture, gently pushing into lentils. Moisten lentils with reserved broth to barely cover (2-2 1/2 cups; add water if needed). Combine breadcrumbs with butter in a medium bowl; season lightly with salt and pepper. Toss to combine. Sprinkle evenly over lentil mixture; cover dish tightly with foil and place on a rimmed baking sheet. Bake cassoulet for 45 minutes. Remove foil; bake until breadcrumbs are golden and juices are simmering, 25-30 minutes. Let cassoulet rest for 15 minutes before serving. Sprinkle with parsley and chives; serve with Dijon mustard and cornichons, if desired.

Steps:

• Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
• Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Steps:

• Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
• Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

Steps:

• Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
• Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
• Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.