Caramelised Onion Sausages

Name: Caramelised Onion Sausages with Balsamic Lentils, Charred Courgettes and Garlicky Croutons
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 4 Caramelised Onion Sausages; 1 Chicken Stock Powder; 1 Ciabatta; 2 Garlic Clove**; 12 Balsamic Vinegar; 1 Courgette; 150 Creme Fraiche; 1 Lentils; 1 Red Onion; 1.5 Olive Oil; 100 Water

with Balsamic Lentils, Charred Courgettes and Garlicky Croutons

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We love good Caramelised Onion Sausages & Baked Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Caramelised Onion Sausages

Chicken Stock Powder

Ciabatta

Garlic Clove**

Balsamic Vinegar

(Contains: Sulphites)

Courgette

(May contain traces of: Celery)

150

Creme Fraiche

(Contains: Milk)

Lentils

Red Onion

Not included in your delivery

1.5

Olive Oil

100

Water

Nutritional information

Energy (kcal)799 kcal

Energy (kJ)3341 kJ

Fat45 g

of which saturates17 g

Carbohydrate66 g

of which sugars19 g

Protein33 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Trim the courgette then halve lengthways. Chop widthways into 1cm small pieces. Peel and grate the garlic (or use a garlic press). Chop the ciabatta into 2cm chunks. Pop the sausages on a lightly oiled baking tray. Bake in your oven until browned and cooked through, 20-25 mins, turn halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Meanwhile, drain and rinse the lentils in a sieve. Put half the garlic in a bowl with the oil (see ingredients for amount). Season with salt and pepper, mix together and add the ciabatta chunks. Mix again and set aside.

Heat a drizzle of oil in a saucepan on medium high heat. Add the onion, season with salt and pepper and cook until softened, 5-6 mins. Stir occasionally. Once soft, add the remaining garlic and balsamic vinegar, stir together and cook until evaporated, 1 minute. Pour in the water (see ingredients for amount) and the chicken stock powder. Stir together and simmer until reduced by half, 6-8 mins.

Meanwhile, heat a frying pan on medium high heat (no oil). Once hot, add the courgette chunks and dry fry until charred on each side, 5-7 mins total. Turn every 1-2 mins. Season with salt and pepper and remove from the heat.

Stir the crème fraîche and lentils into the red onion mixture and bring to the boil. Simmer for 1-2 mins, then stir in the charred courgette and remove from the heat. Add the croutons to the tray with the sausages to cook until golden for the last 5 mins of sausage cooking time.

Once everything is ready, reheat the lentils if necessary. Taste and add salt and pepper if you feel it needs it, as well as a splash of water if they have dried out a little. Spoon into bowls and top with the sausages and garlicky croutons. Enjoy!