19th October 2020
The Lytton at Chalfont Dene on Sausages
There are so many wonderful choices when it comes to sausages. Our head chef loves pork & fennel, pork & leek and spicy beef & chili. If you’re going to try and make sausages at home, a simple pork mince and bacon fat pairing is a great start. Just mix 500g of pork mince, salt, pepper and 50g bacon fat and stuff into casings. When you have your base sausages, why not try this fabulous dish:
400g green lentils, rinsed & drained
8 pork sausages
2 onions, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
1 apple, peeled & cored, cut into 1cm pieces
1 small handful of fresh thyme
1 bay leaf
330ml apple cider
330ml chicken stock
2 tbs olive oil
Serves 3 - 4
Cook the lentils in a saucepan of salted boiling water for 15-20 minutes until tender. Drain, then set aside for later.
Meanwhile, heat 1 tbs of olive oil in a large frying pan over a medium-low heat. Cook the sausages, turning, for 6-8 minutes until browned. Transfer to a plate and set aside.
Heat the remaining 1 tbs of olive oil over a medium-low heat. Add onion, celery and garlic, then cook for 2 minutes or until softened.
Increase the pan to a medium heat, add the apple, thyme and bay leaf, then season. Cook for a further 3-4 minutes until soft.
Add the cider and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.
Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.
Ladle lentil mixture among serving plates and top with the sausages.