Slow Cooker Sunday: Sausage and Puy Lentil Stew
Recipe Type: Pork
Cuisine: Slow Cooker
This recipe originally came from Sara Lewis, but she called for Venison Sausages and Cranberries. I only had pork sausages and don’t really like fruit of any description (e.g apricots, raisins, apple) in my dinner so I just omitted them. The picture doesn’t do it justice but I can’t stress enough how amazingly good it was.
- 1 TBSP olive oil
- 6-8 good quality pork sausages (we get ours from the local butcher)
- 1 large onion, chopped
- 2 cloves of garlic, mince (I buy frozen portions of garlic)
- 2 TBSP plain flour
- 900ml chicken stock
- 3 TBSP light or dark brown sugar
- 2 TBSP tomato puree
- 2 TBSP balsamic vinegar
- 200g puy lentils
- 2 bay leaves
- salt and pepper
- Place the lentils and bay leaf in the bottom of the slow cooker
- Heat the oil in a frying pan and brown the sausages on all sides. No need to cook through as they will be in the slow cooker for 6 hours. Set aside.
- Add the onion and garlic to the frying pan and saute for approx 3 minutes until they soften. Sprinkle over the flour and mix well for about a minute. Gradually add the stock, then stir in the sugar, tomato puree, vinegar and season with a bit of salt and pepper and bring to a boil.
- Pour the mixture over the lentils and place the sausages on top. Cover and cook on low for 6-7 hours. Don’t forget to remove the bay leaves and serve with crusty bread.
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