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Gordon Ramsay's Italian Sausages with Lentils May 29, 2007 I often pick up a bag of Australian-grown Puy style blue-green lentils when I am at my market. They make a good alternative to potatoes or pasta and are delicious in a whole range of cuisines. I particularly like them in a Lebanese salad with lamb. One of the market butchers makes a good Italian pork and fennel sausage. These and lentils are made for each other, whether they be Puy lentils or the little brown Italian Castelluccio lemtils. Today's recipe comes from one of the books I am currently cooking from, Gordon Ramsay’s Sunday Lunch. This is an easy dish to make. Just ensure you get a well-flavoured, meaty sausage.
Italian Sausages with Lentils olive oil for cooking Heat a little olive oil in a heavy-based saucepan and fry the lardoons till lightly golden, about 5 minutes. Add the onion, carrot and bay leaves, stir well and cook over a medium heat for 5-6 minutes until the onions begin to soften. Tip in the lentils, stir well and pour in enough water to cover. Bring to the boil, lower the heat and simmer, covered for 25-30 minutes until most of the liquid has been absorbed and the lentils are tender. Season generously with salt and pepper. Cook the sausages in the meantime. Heat a little olive oil in a heavy-based frying pan, Add the garlic and cook for a minute. Add the sausages and pan-fry for about 5 minutes, turning occasionally until lightly golden. Deglaze the pan with the white wine and bring to the boil. Lower the heat to a simmer and leave the sausages to braise for 15-20 minutes un til cooked through. With a pair of tongs, transfer the sausages to the lentils, nestling them among the vegetables and lentils and adding the pan juices. Reheat a few more minutes. Divide the lentils and the sausages among warm, shallow bowls, Sprinkle generously with chopped parsley and a grinding of black pepper then serve. Recipe © Gordon Ramsay Picture © Pat Churchill
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