One-pan baked sausage and lentils

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One-pan baked sausage and lentils
One-pan baked sausage and lentils


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 prepare dinner, making the common-or-garden 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 prepare dinner lentils within the oven with sausages on high??!!), however is exceptionally scrumptious and fabulously arms 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 cope with. No bland lentils – the flavour increase it will get from the sausages is every thing! And the lentils are good and juicy in order that they act because the sauce for the sausages!

* Meals language world standardisation. Please! Somebody make it occur!

One pan baked sausage and lentils

Full transparency

Just about each one-pan-one-pot-dump-and-bake recipe has some compromise with the end result, irrespective of how laborious the enthusiastic recipe author tries to promote a recipe to you. Stews are an ideal instance. It doesn’t matter what somebody tells you, for those who simply dump every thing in a gradual cooker or on the spot pot, the tip end result won’t ever be pretty much 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:

  • The underside of the sausages don’t get browned. However there’s sufficient browning on the floor that you just gained’t really feel robbed. This coming from a food-browning fiend! Color = flavour!

  • The lentils don’t prepare dinner as evenly because the conventional technique on the range. The very high layer of uncovered lentils has a smooth crunch (the darker brown lentils within the photograph under), and every thing beneath is ideal (the olive inexperienced ones under).

    Paradoxically, I really like the firmer lentils, they’re like nuts. I need to scoop all of them off and put it in my bowl! (Oh wait, I DID. 😎)

Close up of One pan baked sausage and lentils

What you want

Right here’s all it is advisable make this one-pan baked sausage and lentils. The lentils get a large (free!) flavour increase from the sausage juices that drip into the lentils as they prepare 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!

Ingredients in One pan baked sausage and lentils
  • Sausages (I exploit pork) – Any sausages you need, although simply keep in mind measurement for serving parts. I’ve used 2 sausages per serving so opted for medium measurement ones round 85g/3oz every. Additionally, for those who use gigantic ones, it’s possible you’ll battle to suit them in! You need a little bit of area across the sausages to permit for browning – if they’re too comfortable, they’ll simply stew. No one desires pale, colourless sausages!!

  • 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 beautiful chew. See under for a detailed up photograph.

    Additionally works with inexperienced lentils / brown lentils. They’re barely softer – it’s how they’re – however they prepare 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!

  • Cumin seeds – Promise me you gained’t skip this! Makes the lentils sing.

  • Eschalot – Fragrant flavour base for the dish. Often known as French onions and referred to 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.

  • Garlic – The opposite important flavour base for this dish.

  • Rooster inventory/broth – The braising liquid. Makes this dish a lot tastier than simply utilizing water.

Puy lentils (French lentils)
Puy lentils / French lentils. Offered in packets at massive grocery shops (Coles, Woolies)

How one can 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 way smaller than the roasting pan – mine is! Simply maintain the eschallots, garlic and so on in the course of the pan over the warmth.

How to make One pan baked sausage and lentils
  1. 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.

  2. Add the dried lentils straight into the roasting pan.

  3. Add every thing else – Then add the rooster inventory, uncooked chopped carrots, salt and pepper. Stir and convey the liquid to a simmer.

  4. 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.

  5. Paper – Cowl the floor with a sheet of paper with slits in it (see under). It is going to stick naturally to the uncovered liquid.

  6. Bake – Switch to a 200°C/400°F (180°C fan) oven. Bake for 25 minutes lined then 20 minutes uncovered till the sausages are browned. Dinner, finished in a single pan. No sausage stove-splatter to cope with – how good is that???!!

What’s with the paper cowl?? This technique of utilizing a paper “lid” is a cooking approach utilized in varied cuisines (reminiscent of Persian Lamb Shanks). In classical French cooking, it’s referred to 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 permits the lentils to prepare dinner evenly within the oven, delivered to us courtesy of Chef JB.

Close up of One pan baked sausage and lentils
Dinner plate with One pan baked sausage and lentils

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. Form 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 might be so extremely scrumptious? As a result of who ever thought to prepare dinner lentils with sausages*??

Actually hope you do that one. Go on. I do know you’ve received a packet of lentils someplace at the hours of darkness 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 and lentils fresh out of the oven

One-pan baked sausage & lentils

Servings4

Faucet or hover to scale

Recipe video above. On this recipe the place each lentils and sausages are baked collectively in the identical pan, the lentils take in the sausage juices as they prepare dinner, making the common-or-garden lentils tastier than you ever dreamed doable! The recipe begins on the range sautéing aromatics proper within the roasting pan. Any metallic pan will work, and it would not matter in case your range burner is not massive sufficient for the roasting pan- mine actually is not.Do not skip the cumin seeds. It provides this a particular contact!

Elements

  • 3 tbsp additional virgin olive oil
  • 4 eschallots/shallots , peeled, halved, finely sliced (sub 1 massive onion, Notice 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, Notice 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 (Notice 3)

Directions

  • Pre-heat oven to 200°C/400°F (180°C fan).

  • Cooking vessel – Use a metallic roasting pan ~23 x 33 cm / 9 x 13″. Fold a sheet of baking/parchment paper (massive sufficient to cowl pan) in half and minimize 4 x ~10cm/4″ slits (steam vents! Notice 4). Else, use foil – simply tear steam vents.

  • 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 smooth. Add cumin seeds and stir for 1 minute.

  • Lentils & inventory – Add dried lentils, carrot, salt, pepper and inventory. Carry to a simmer.

  • Sausages & paper – Gently place the sausages on high (do not press in). Cowl with the paper, gently urgent so it “sticks” to the inventory.

  • Bake for 25 minutes on the center shelf. Take away paper and bake for 20 extra minutes to brown the sausages.

  • Relaxation 5 min – Take away from the oven. Relaxation for five minutes.

  • 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 submit – child spinach with On a regular basis Dressing.

Recipe Notes:

1. Eschallots are the small onions also called French onions and shallots. (It may be very complicated as a result of right here in Australia, inexperienced onions – the lengthy inexperienced stems – are generally offered labelled as shallots!). Substitute with 1 massive regular brown onion
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 (for my part) greatest flavour in comparison with different lentils.
Brown lentils / inexperienced lentils additionally work nice. They’re just a little 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 prefer to get small(ish) ones weighing round 85g / 3oz every. However you’ll be able to actually prepare dinner as many as you need / can.
4. Paper cowl – No should be precise right here! Simply want a sheet of paper massive sufficient to cowl floor with slits to permit steam to flee. It’s a way utilized in cooking (like Persian lamb shanks) that permits some steam to flee however prevents the floor from drying out an excessive amount of (on this case, the lentils). You might additionally cowl with foil and tear slits for vents.
5. Leftovers will maintain for 3 days.
Vitamin assumes 2 sausages per serving and all of the lentils are consumed which is a VERY large serving! Realistically there can 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 staff convention final week so Mr Dozer received despatched to the golden retriever boarder. That is the dinnertime photograph she despatched me. That’s Dozer on the appropriate – the tallest one, smacking his lips in anticipation!



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