It's just the thing if you're looking for something different to the usual sausage and mash and its really easy to make and is oh-so-comforting now that autumn has arrived. Plus, the addition of chilli really warms things up!
- 3x15mslp (3 tablespoons) oil
- 400g (14oz) pork and chilli Sausages
- 200g (7oz) baby shallots, peeled
- 1large carrot, diced
- 2 cloves of garlic, crushed
- 1x5mlsp (1 teaspoon) tomato purée
- 1 Small can of Cannellini beans
- 200g (7oz) puy lentils, cooked
- 300ml (11floz) stock
- Sprig of thyme
- 1 red chilli (freeze to grate over the finished dish)
Method1 Pre heat the oven to 180˚C, Gas mark 4. Heat the oil in an oven proof pan. Once hot add the sausages and whole shallots and gently colour all over.
2 Remove the sausages and shallots from the pan and add the diced carrot. Cook for a couple of minutes then add the garlic and tomato purée. Add the beans, cooked lentils and stock along with the sprig of thyme.
3 Return the sausages and shallots to the pan bring back to the boil and then place in the oven for 15-20 minutes. Some of the stock will be absorbed by the beans and lentils to give a thick consistency.
4 Once out of the oven take the red chilli from the freezer and grate all over to garnish.
5 Serve with creamy mash or alternatively with chunky bread and a thick sour cream, cucumber and mint sauce.
Cook Time20 minutes
Nutrition InformationServes 4
Try these other amazing sausage recipes:
Sticky Hickory BBQ Sausages With Caramelised Balsamic Onions
Sausages, Irish Colcannon & Gravy
Red Onion Chutney & Goat's Cheese Sausage Rolls
Sausage Roly Poly
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Check out our gallery of winter warming soups below