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Grilled Toulouse Sausages

Grilled Toulouse Sausages

with French Lentils and Ciabatta

Rapid
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Chef André attributes his love of food to his father, a Frenchman and chef. He says his fondest childhood memories are of family meals around his parents’ kitchen table. This recipe is a recreation of one of the dishes that made regular appearances on that very table, and is one we hope you love as much as he does. Forget pasta or potatoes – when it comes to nutritious and versatile cooking, little can beat the humble lentil.

Allergens:GlutenSulphitesSoyaMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit(s)

Toulouse Sausage

(ContainsGluten, Sulphites)

1 unit(s)

Red Onion

1 sprig(s)

Rosemary

1 tin(s)

Brown Lentils

1 unit(s)

Ciabatta

(ContainsGluten, Soya)

1 pot(s)

Punchy Balsamic Mustard

(ContainsMustard)

½ pot(s)

Red Wine Stock Paste

(ContainsSulphites)

1 bag(s)

Spring Greens

Not included in your delivery

75 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2690 kJ
Energy (kcal)643 kcal
Fat33.0 g
of which saturates12.0 g
Carbohydrate47 g
of which sugars10.0 g
Protein34 g
Salt2.95 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Frying Pan
Knife
Sieve
Saucepan
Spoon
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Put the sausages on a foil lined baking tray. b) Grill until cooked, 15-20 mins, turning halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle

2

a) Meanwhile, heat a drizzle of oil in a frying pan on medium heat. b) Halve, peel and finely slice the red onion. Add to the pan with a pinch of salt and cook, stirring occasionally, until softened, 4-5 mins.

3

a) Strip the rosemary leaves from their stalks. Finely chop the leaves (discard the stalks). b) Drain and rinse the lentils in a sieve. c) Cut the ciabatta in half (as if you were going to make a sandwich).

4

a) Stir the rosemary and balsamic mustard into the onion for 1 minute. b) Add the water (see ingredients for amount) and stock pot. Bring to the boil, stirring to dissolve the stock pot, then add the spring greens. c) Cover with a lid and cook until soft, 5 mins then stir in the lentils and cook for a further 3 mins.

5

a) Three mins before the sausages are done, pop the ciabatta on the tray (drain off any liquid on the tray first), cut side up, drizzle with a little oil and season with a pinch of salt and pepper. b) Return to the grill until the sausages are cooked and the ciabatta toasted, 2-3 mins. Season to taste with salt and pepper, if needed.

6

a) Serve the balsamic lentils in bowls topped with the sausages and ciabatta. ENJOY!