Umbrian Lentil and Homemade Sausage Stew. Chef Antonio Carluccio’s Umbrian lentil and homemade sausage stew, brought to you by MiNDFOOD.
Serves 4
2 garlic cloves, peeled and squashed
50g sun-dried tomatoes, cut into strips
7 tbsp extra-virgin olive oil
250g castelluccio lentils
450ml chicken stock
2 celery stalks, with leaves, chopped
Sausages
500g minced pork
50ml strong red wine
1 tsp fennel seeds
1 mild chilli, finely chopped
1 tsp chopped rosemary
1 For the lentils, fry garlic and sun-dried tomatoes in 6 tbsp of the olive oil for a few minutes in a large frying pan. When garlic starts to turn pale golden, add lentils, stock and celery, and cook for 30 minutes or until lentils are soft. Cover and keep warm over a low heat.
2 Meanwhile, in a medium-sized bowl, mix sausage ingredients together well and season with salt and pepper. Take a handful of mince and roll it into a sausage shape, 8cm long and 3cm in diameter. Wrap tightly in a piece of foil, closing by turning the ends as you would a sweet.
3 Bring a large saucepan of water to the boil. Poach sausages in the boiling water until they pop up to the surface, about 2-3 minutes. Leave to cool a little, then take off the foil. This poaching should ensure that the sausages hold together.
4 Moisten sausages with the remaining olive oil, then fry or grill (or roast) until golden on all sides, about 5 minutes.
5 Add the sausages to the warm lentils, and allow to cook gently together for 5 minutes. Eat with bread or, if you like, a few boiled potatoes.
