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.
Time: 6-8 hours
- 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
- 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.
Don’t forget we’re also on instagram #scsunday and all of the recipes can be found on our Pinterest Board