Here is my offering for Slow Cooker Sunday, where we come together to share our favourite recipes.
This recipe came from one of my new Recipe Books, ‘The Slow Cook Book’ by Heather Whinney. I really like it because each recipe has instructions for using in a slow cooker but if you don’t have one it also has the traditional method listed.
The original recipe called for Toulouse sausages but I just used regular Cumberland Sausages, I think. It doesn’t look appealing but I can assure you it was very tasty. We served it with crusty bread and a dollop of Sour Cream. Perfect winter food.
Serves 4-6
Temp: Low
Time: 6-8 hours
Ingredients
- 2 TBSP of Olive Oil
- 6 Cumberland Sausages, roughly chopped
- 1 onion finely chopped
- 2 carrots, peeled and finely diced
- 3 cloves of garlic, minced
- 140g Chorizo Sausage, diced
- Pinch of dried Rosemary
- Pinch of Thyme
- 200g Puy Lentils, rinsed
- 175ml red wine
- 500ml Pork Stock you can use Chicken if you don’t have any
- 1 Red Chilli left whole
Method:
- Heat 1 TBSP of oil in frying pan, fry the sausages for about 5 minutes. Remove from the pan and set aside.
- Heat another TBSP of oil, add the onion and carrot and cook for a couple of minutes. Add the garlic, chorizo and herbs give it a stir. Return the sausages to the pan and stir in the lentils. Add the wine, bring to a boil and cook for a minute.
- Transfer everything to the Slow Cooker and add the stock and chilli. Cover and cook on low for 6-8 hours.
- Prior to serving remove the Chilli. If you prefer your dish with a bit of kick you could chop the chilli and add it.
Now it’s your turn. Add your recipes by simply using the Linky below.
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