Caramelised Onion Sausages
with Balsamic Lentils, Charred Courgettes and Garlicky Croutons
- Sulphites
- Milk
- May contain traces of allergens
- Celery
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
Ingredients
4 unit(s)
Caramelised Onion Sausages
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Ciabatta
2 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Courgette
(May contain traces of: Celery)
150 grams
Creme Fraiche
(Contains: Milk)
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
1 unit(s)
Red Onion
Not included in your delivery
1.5 tbsp
Olive Oil
100 milliliter(s)
Water
Nutritional 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 creme fraiche 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!
