On this recipe the place each dried lentils and uncooked sausages are baked collectively in the identical pan, the lentils take in the sausage juices as they cook dinner, making the standard lentils tastier than you ever dreamed doable. Sausage and lentils for dinner? YES. Carry it on!
One-pan baked sausage and lentils
This may sound like an uncommon one-pan dinner recipe (what do you imply you by no means thought to cook dinner lentils within the oven with sausages on high??!!), however is exceptionally scrumptious and fabulously palms off.
It begins by sautéing aromatics – eschalots/shallots/French onion (🤯*), garlic and cumin seeds – on the range proper within the roasting pan. Dried lentils and inventory are added, uncooked sausages positioned on high, then you definately merely pop it within the oven to do its factor.
No sausage range splatter to take care of. No bland lentils – the flavour enhance it will get from the sausages is all the pieces! And the lentils are good and juicy in order that they act because the sauce for the sausages!
* Meals language international standardisation. Please! Somebody make it occur!
Full transparency
Just about each one-pan-one-pot-dump-and-bake recipe has some compromise with the result, irrespective of how exhausting the enthusiastic recipe author tries to promote a recipe to you. Stews are a terrific instance. It doesn’t matter what somebody tells you, in the event you simply dump all the pieces in a gradual cooker or prompt pot, the top outcome won’t ever be nearly as good as searing the meat cubes then simmering low-and gradual utilizing the oven or range.
For this one pan sausage & lentils? Right here is the place it differs from range searing sausages and making a separate pot of lentil ragout:
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The underside of the sausages don’t get browned. However there’s sufficient browning on the floor that you simply gained’t really feel robbed. This coming from a food-browning fiend! Color = flavour!
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The lentils don’t cook dinner as evenly because the conventional technique on the range. The very high layer of uncovered lentils has a comfortable crunch (the darker brown lentils within the picture beneath), and all the pieces beneath is ideal (the olive inexperienced ones beneath).
Satirically, I like the firmer lentils, they’re like nuts. I wish to scoop all of them off and put it in my bowl! (Oh wait, I DID. 😎)
What you want
Right here’s all you’ll want to make this one-pan baked sausage and lentils. The lentils get an enormous (free!) flavour enhance from the sausage juices that drip into the lentils as they cook dinner. (PS Don’t skip the cumin seeds).
Whereas I really feel this works greatest with puy lentils, I actually simply made this with inexperienced lentils/brown lentils and it labored nice!
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Sausages (I exploit pork) – Any sausages you need, although simply keep in mind dimension for serving parts. I’ve used 2 sausages per serving so opted for medium dimension ones round 85g/3oz every. Additionally, in the event you use gigantic ones, chances are you’ll battle to suit them in! You need a little bit of house across the sausages to permit for browning – if they’re too cosy, they are going to simply stew. No person desires pale, colourless sausages!!
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Puy lentils (French Lentils) – Recognized by a number of names together with Puy Lentils, French Lentils, French Inexperienced Lentils or Black Lentils, these differ from different lentil varieties as a result of they maintain their form higher, have a deeper, nuttier flavour and wonderful chew. See beneath for a detailed up picture.
Additionally works with inexperienced lentils / brown lentils. They’re barely softer – it’s how they’re – however they cook dinner simply as nicely within the oven as puy lentils!
Canned lentils gained’t work for the recipe as written as a result of the entire level right here is that dried lentils are cooked in flavoured broth in order that they take in the flavour. That is what makes this dish so scrumptious!
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Cumin seeds – Promise me you gained’t skip this! Makes the lentils sing.
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Eschalot – Fragrant flavour base for the dish. Also called French onions and known as “shallots” within the US. They’re like child onions, however with purple-skinned flesh. To not be confused with what some individuals in Australia name “shallots”, ie. the lengthy inexperienced onions. Substitute with atypical brown onion.
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Garlic – The opposite important flavour base for this dish.
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Rooster inventory/broth – The braising liquid. Makes this dish a lot tastier than simply utilizing water.
Easy methods to make one-pan baked sausage and lentils
The recipe begins by sautéing aromatics on the range, proper within the roasting pan. It doesn’t matter in case your burner is far smaller than the roasting pan – mine is! Simply preserve the eschallots, garlic and many others in the midst of the pan over the warmth.
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Sauté aromatics – Cook dinner the eschallots and garlic in a metallic roasting pan on the range till the eschallots are softened, about 3 minutes. Then add the cumin seeds and sauté for a minute till they’re good and toasty.
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Add the dried lentils straight into the roasting pan.
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Add all the pieces else – Then add the rooster inventory, uncooked chopped carrots, salt and pepper. Stir and produce the liquid to a simmer.
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Sausages – Flip the warmth off and gently place the uncooked sausages on the floor, don’t push them in. They are going to be partially submerged and that’s okay.
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Paper – Cowl the floor with a sheet of paper with slits in it (see beneath). It should stick naturally to the uncovered liquid.
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Bake – Switch to a 200°C/400°F (180°C fan) oven. Bake for 25 minutes coated then 20 minutes uncovered till the sausages are browned. Dinner, carried out in a single pan. No sausage stove-splatter to take care of – how good is that???!!
What’s with the paper cowl?? This technique of utilizing a paper “lid” is a cooking approach utilized in numerous cuisines (equivalent to Persian Lamb Shanks). In classical French cooking, it’s known as a cartouche. It permits meals to steam evenly and shortly, whereas permitting some steam to flee so that you don’t have the issue of uneven condensation such as you get with a cracked lid. It’s the little trick on this recipe that enables the lentils to cook dinner evenly within the oven, delivered to us courtesy of Chef JB.
Serving this
As I discussed earlier, the lentils are good and saucy, not dried out and crumbly. So it acts because the sauce for the sausage. Type of like a triple-duty facet dish, actually. It’s the starch (fills out the meal), greens (carrots + eschalots) and the “sauce” for the sausages.
Who ever knew lentils held such magic powers?
And who ever knew lentils may very well be so extremely scrumptious? As a result of who ever thought to cook dinner lentils with sausages*??
Actually hope you do this one. Go on. I do know you’ve acquired a packet of lentils someplace in the dead of night depths of your pantry!! – Nagi x
* It was not I who considered this. It was RecipeTin’s very personal lentil-loving Frenchman, Chef JB. Thanks JB!
Watch learn how to make it
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One-pan baked sausage & lentils
Prep: 10 minutes
Cook dinner: 50 minutes
Primary
Western
Servings4
Faucet or hover to scale
Substances
- 3 tbsp additional virgin olive oil
- 4 eschallots/shallots , peeled, halved, finely sliced (sub 1 giant onion, Observe 1)
- 3 garlic cloves , finely minced
- 1 tbsp cumin seeds (don’t skip this!)
- 1 1/2 cups puy lentils / French lentils (sub inexperienced/brown lentils, Observe 3)
- 4 small carrots , peeled, quartered, diced into 8mm/ 1/3″ cubes
- 1 tsp cooking salt (kosher salt)
- 3/4 tsp black pepper
- 3 cups rooster broth/inventory , low sodium
- 8 x 85g/3oz pork sausages (Observe 3)
Directions
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Pre-heat oven to 200°C/400°F (180°C fan).
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Cooking vessel – Use a metallic roasting pan ~23 x 33 cm / 9 x 13″. Fold a sheet of baking/parchment paper (giant sufficient to cowl pan) in half and reduce 4 x ~10cm/4″ slits (steam vents! Observe 4). Else, use foil – simply tear steam vents.
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Sauté aromatics – Put the pan instantly on the range (actually, it is okay!) and warmth the olive oil over medium excessive warmth. Add eschallots and garlic, sauté for 3 minutes till comfortable. Add cumin seeds and stir for 1 minute.
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Lentils & inventory – Add dried lentils, carrot, salt, pepper and inventory. Carry to a simmer.
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Sausages & paper – Gently place the sausages on high (do not press in). Cowl with the paper, gently urgent so it “sticks” to the inventory.
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Bake for 25 minutes on the center shelf. Take away paper and bake for 20 extra minutes to brown the sausages.
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Relaxation 5 min – Take away from the oven. Relaxation for five minutes.
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Serve the sausages with lentils. The flavour-loaded lentils are saucy in order that they act because the sauce for the sausages! Additionally pictured in publish – child spinach with On a regular basis Dressing.
Recipe Notes:
2. Puy lentils, also called French Lentils, French Inexperienced Lentils or Black Lentils. Small, greenish-black lentils offered dried at bigger supermarkets in Australia. Higher, firmer texture and (in my view) greatest flavour in comparison with different lentils.
Brown lentils / inexperienced lentils additionally work nice. They’re a bit of softer than puy lentils.
Canned – Recipe as written gained’t work with canned as the entire level right here is that dried lentils are cooked in flavour!
3. Sausages – Recipe assumes 2 sausages per serving, I wish to get small(ish) ones weighing round 85g / 3oz every. However you may actually cook dinner as many as you need / can.
4. Paper cowl – No have to be actual right here! Simply want a sheet of paper giant sufficient to cowl floor with slits to permit steam to flee. It’s a way utilized in cooking (like Persian lamb shanks) that enables some steam to flee however prevents the floor from drying out an excessive amount of (on this case, the lentils). You can additionally cowl with foil and tear slits for vents.
5. Leftovers will preserve for 3 days.
Vitamin assumes 2 sausages per serving and all of the lentils are consumed which is a VERY huge serving! Realistically there will likely be lentils left over and a few will solely have 1 sausage per serving.
Vitamin Info:
Energy: 926cal (46%)Carbohydrates: 53g (18%)Protein: 50g (100%)Fats: 56g (86%)Saturated Fats: 17g (106%)Polyunsaturated Fats: 7gMonounsaturated Fats: 26gTrans Fats: 0.4gLdl cholesterol: 126mg (42%)Sodium: 1797mg (78%)Potassium: 822mg (23%)Fiber: 24g (100%)Sugar: 5g (6%)Vitamin A: 10343IU (207%)Vitamin C: 9mg (11%)Calcium: 108mg (11%)Iron: 9mg (50%)
Lifetime of Dozer
I had an off-site crew convention final week so Mr Dozer acquired despatched to the golden retriever boarder. That is the dinnertime picture she despatched me. That’s Dozer on the precise – the tallest one, smacking his lips in anticipation!
