Toulouse sausage with braised lentils
Item 1 of 1
This rustic Toulouse sausage recipe from Dominic Chapman may appear simple, but great care is put into each element to extract the maximum amount of flavour. Serve with a slice of crusty bread to make this dish even more appealing.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Sausages
- 4 Toulouse sausages
- vegetable oil
Melted onions
- 200g of large white onions, thinly sliced
- 40g of butter
- 1 pinch of thyme leaves
- salt
- pepper
Braised lentils
- 200g of Pardina lentils, soaked for 30 minutes before using
- 10g of carrots, peeled and roughly chopped
- 10g of leek, roughly chopped
- 6g of thyme
- 1 bay leaf
- 1 shallot, halved
- 2 garlic cloves, peeled
- 40g of pancetta
- 1 pinch of salt
To finish the lentils
- 40g of bacon, diced
- 6 garlic cloves, minced
- 200g of celery stick, diced
- 200g of carrots, diced
- 1 onion, diced
- 200g of leek, diced
- 200g of cucumber, diced
- 40g of ham hock, diced (optional)
- 40g of chives, chopped
- 40g of parsley, chopped
- 40g of Dijon mustard
- 1 knob of butter
- salt
- pepper
Buttered cabbage
- 100g of savoy cabbage, stalk trimmed and leaves finely shredded
- 20g of butter
- salt
- black pepper
Garnish
- 1 tbsp of chives, finely chopped
- fleur de sel
SAVE RECIPE
Equipment
- Heavy based pan
Method
1
Preheat the oven to 200°C/gas mark 6, for cooking the sausages later
2
Start by making the melted onions. Melt the butter in a heavy-based saucepan over a medium heat. Once melted, gently sweat the onions for up to 1 hour until completely soft, sweet and tender. If time permits, cook for a additional 3 hours for a very sweet flavour
- 40g of butter
- 200g of large white onions, thinly sliced
3
Meanwhile, soak the lentils in cold water for 30 minutes. Strain and cover with fresh cold water, then bring to the boil and drain again. Add the carrot, leek, thyme, bay, shallot, garlic and pancetta, cover with cold water and slowly bring to a simmer
- 200g of Pardina lentils
- 10g of carrots, peeled and roughly chopped
- 10g of leek, roughly chopped
- 6g of thyme
- 1 bay leaf
- 1 shallot, halved
- 2 garlic cloves, peeled
- 40g of pancetta
4
The lentils will be ready within 5-10 minutes, so be sure to check frequently to make sure they do not overcook. 5 minutes before lentils are ready, add the salt and simmer until tender
- 1 pinch of salt
5
Drain the lentils through a colander, reserving the cooking liquor and bacon but throwing away the vegetables. Allow the lentils to cool on a tray and dice the bacon
6
Drain any excess butter from the onions then season to taste and add the thyme
- salt
- pepper
- 1 pinch of thyme leaves
7
Fry off the bacon in the butter then add the minced garlic, followed by the cooked lentils, diced carrot, celery, onion, leek and cucumber
- 1 knob of butter
- 40g of bacon, diced
- 6 garlic cloves, minced
- 200g of carrots, diced
- 200g of celery stick, diced
- 1 onion, diced
- 200g of leek, diced
- 200g of cucumber, diced
8
Continue frying until all of the liquid has evaporated. Add 200ml of either red wine jus or the reserved lentil cooking liquor. Add the ham hock (if using) and again reduce until almost dry, tasting the lentils to ensure they are still nice and moist. Stir in the Dijon, herbs and seasoning to taste
9
For the cabbage, heat the butter in a large heavy-based saucepan over a medium heat. Once melted and foaming, add the cabbage and cook slowly until tender and with no colour, approximately 4-5 minutes. Season to taste and keep hot
- 20g of butter
- 100g of savoy cabbage, stalk trimmed and leaves finely shredded
- salt
- black pepper
10
Fry the sausages in a hot pan with a small dash of vegetable oil until nicely browned all over. Transfer to the oven for 6-8 minutes until cooked through
- 4 Toulouse sausages
- vegetable oil
11
To serve, warm the melted onions in a little of the lentil cooking liquor. Spoon the lentils onto the middle of the plate and top with cabbage and sausage. Finish the dish with melted onions, chives and fleur de sel. Serve immediately
- 1 tbsp of chives, finely chopped
- fleur de sel
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024