Grilled Toulouse Sausages
with French Lentils and Ciabatta
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.
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.
Ingredients
4
Toulouse Sausage
4
Rosemary
14
Red Wine Stock Paste
(Contains Sulphites)
1
Ciabatta
1
Punchy Balsamic Mustard
1
Lentils
125
Baby Spinach
1
Red Onion
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
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
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.
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).
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.
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.
a) Serve the balsamic lentils in bowls topped with the sausages and ciabatta. ENJOY!
