Dish of the Day: Toulouse Sausages
The hardest part about winter for me is that when I was a kid, I thought it ended at Christmas. It would get cold around late October, the weather continues to worsen then Christmas comes and that’s the end of that. I’ve no idea why, and I’m fully aware it makes no sense whatsoever, but when it really kicks off around this time of year, it feels like its been going on forever, and I fear the worst is yet to come. Crisp winter days are wonderful, wrapping up warm, visiting markets or just walking round town, I love it, but the rain, the constant, depressing never ending rain just grinds you down.
But fear not people, I have a recipe I shall share with you to take your blues away.
I think working in restaurants where some of the food can be refined makes you appreciate the one pot wonder so much more.
For this you’ll need a casserole pot of some sorts, failing that a saucepan can work just fine.
Feeds 4 hungry souls
6 Toulouse Sausages
200g Puy Lentils, soaked in cold water for a few hours
1 Small – Medium Butternut Squash
2 Carrots, chopped into 1cm pieces
2 Sticks Celery, chopped into 1cm pieces
2 Medium Onions, finely chopped
2 Sprig Rosemary
2 Sprig Thyme
2 Bay Leaves
3 Cloves Garlic, crushed
300ml Chicken Stock
100g Caerphilly Cheese
First, preheat your oven to 180 degrees. Peel and half the squash, and remove the seeds. Next cut into quarters lengthways and place on a roasting tray. Add a little olive oil, salt, pepper, and 1 of the sprigs of thyme, rosemary and a bay leaf. Crush a clove of the garlic and chuck on the tray. Place in the oven for a good 25 minutes until the flesh has softened and nicely coloured. One thing to remember when following recipes is that all ovens are different, some are hotter than others so please do trust your instinct and higher/lower the temperature and/or timings accordingly! My oven at home is a nightmare, it seems to be about twice the temperature it should be, which can be very annoying.
In the meantime, take your casserole and heat a little olive oil inside. Add the sausages and colour nicely. Take out and reserve on a plate for later. They will be raw inside still, but don’t worry we will put back in later to finish off. Add the vegetables to the pan where the sausages were, the garlic and the rest of the herbs too. Cook until the veg becomes softened a little, taking no colour. Add the lentils and half the stock and bring up to the boil. Add your sausages back in and cook for 10-15 minutes. The lentils need to give when you bite, and be slightly soft. You may need to add more stock; you are looking for a wet risotto like consistency. Season again if necessary.
Lift out the sausages and cut into rounds. Put back into the pot and give a good stir. To serve, put a piece of the squash on each plate, a ladle of sausage & lentils and finish with some Caerphilly cheese crumbled between your fingers.
Enjoy! – Tweet me your pictures @DanDoherty_ and the best one wins a Duck & Waffle on me.Tagged in: butternut squash, casserole, cold, Toulouse sausages, winter
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