Post by SuzieP on Jan 16, 2010 19:08:28 GMT -1
This is yummy!! A real winter warmer.
Serves 4
8 good quality sausages (I used venison)
1 tblsp olive oil
1 large onion, sliced
2 cloves of garlic
2 tblsp plain flour
1 1/2 pints chicken stock
2 tblsp tomato puree
2 tblsp balsamic vinegar
2 tblsp brown sugar
6 crushed juniper berries (optional)
1 bayleaf
7oz green lentils
salt & pepper
Switch slow cooker on slow to warm up
Heat the oil in a deep frying pan and brown sausages - but no need to cook them through
Remove sausages from pan and put them in the slow cooker
Put lentils and bayleaf into the slow cooker with the sausages
Put pan back on heat and fry onions and garlic for couple of minutes
Add flour and stir to cook it a bit
Add stock, a little at a time at first until blended with flour
Add tomato paste, sugar, balsamic vinegar and juniper berries
Bring to the boil and simmer for a couple of mins
Pour over the sausages and lentils.
Put lid on and cook for at least 6 hours.
Serve with jacket potatoes or hot, crusty bread.
Serves 4
8 good quality sausages (I used venison)
1 tblsp olive oil
1 large onion, sliced
2 cloves of garlic
2 tblsp plain flour
1 1/2 pints chicken stock
2 tblsp tomato puree
2 tblsp balsamic vinegar
2 tblsp brown sugar
6 crushed juniper berries (optional)
1 bayleaf
7oz green lentils
salt & pepper
Switch slow cooker on slow to warm up
Heat the oil in a deep frying pan and brown sausages - but no need to cook them through
Remove sausages from pan and put them in the slow cooker
Put lentils and bayleaf into the slow cooker with the sausages
Put pan back on heat and fry onions and garlic for couple of minutes
Add flour and stir to cook it a bit
Add stock, a little at a time at first until blended with flour
Add tomato paste, sugar, balsamic vinegar and juniper berries
Bring to the boil and simmer for a couple of mins
Pour over the sausages and lentils.
Put lid on and cook for at least 6 hours.
Serve with jacket potatoes or hot, crusty bread.
