Pork Sausage & Lentil Cook-Up. Leanne De Bortoli of De Bortoli Wines, shares her family recipe for pork sausage and lentil cook-up.
2 cups dry green lentils (french or de puy lentils)
2 cloves garlic, peeled
1 bay leaf
4 cups chicken stock (or 2 cups chicken stock and 2 cups water)
1 tbsp olive oil
1 onion, chopped
1 celery stick, chopped
1 carrot, chopped
11/2 cups parsley, roughly chopped
3 anchovies (optional, use good quality tinned/jar variety)
8 pork sausages (or chorizo)
2-3 sprigs of thyme, chopped finely
2 cups white wine
1 x 400g tin whole or chopped tomatoes
Place lentils, garlic and bay leaf into pot with stock and bring to boil. Simmer for about 20 minutes or until lentils are nearly soft.
In the meantime, heat oil in a heavy based pot or medium saucepan and lightly brown onion, celery and carrot. Add 1/2 cup of
parsley and the thyme. If using the anchovies, mash them up and include at this point. Remove from pan. Add sausages and
cook over medium heat until lightly brown. Return vegetables to the pan, pour over white wine and simmer for a minute or two.
Add the tomatoes and simmer until the flavours have blended and the mixture is not so liquid. Season with salt and pepper
if needed. Add the lentils to the sausage mixture, season again if needed and simmer for another 20-30 minutes.
Remove bay leaves, add remainder of chopped parsley and mix well. (Chop sausages in half at this point if necessary). Serve.
This dish can be prepared a day early, reserve second cup parsley and include just prior to serving.
Enjoy this recipe with Windy Peak Cabernet Merlot