Sausage Shallot and Lentil Casserole with Ginger and
recipe for Sausage Shallot and Lentil Casserole with Ginger
and Parsley comes from www.UKshallot.com.
There is nothing quite like shallots for adding a uniquely
delicate, sweet, piquant flavour. With their superior taste,
shallots transform everyday meals into something extra special.
Shallots form a vital part of the chef's mise en place and
are at the heart of many classic dishes. Professional chefs
and passionate home cooks know that shallots are a crucial
ingredient in stews and casseroles but they are also fantastic
in stir fries, breads, sauces, tarts, soups, salads and curries.
Our traditional shallot growing areas cover 150 hectares
(370 acres) of light, sandy soils in eastern England: principally,
Cambridgeshire, Lincolnshire and Bedfordshire. The shallot
growing year starts at the end of February in the UK, as soon
as the soil starts to warm up and the shallots are harvested
throughout July and August.
Because shallots are a specialist crop, they require a great
deal of care from sowing the seeds or plants to harvesting
the bulbs and storing them.
Ingredients for Sausage Shallot and Lentil Casserole with
Ginger and Parsley
8 good quality pork and leek sausages
400g whole small shallots
30g ginger finely chopped
1 carrot finely chopped
1 sprig of fresh thyme
2-3 bay leaves
½ Bottle of Red Wine
1 litre good chicken stock
200g lentil de Puy
How to make Sausage Shallot and Lentil Casserole with Ginger
a large metal casserole dish add a splash of olive oil and
seal off the sausages so that they are browned off all over,
remove from the pan and place on to a plate until later
on when required.
out the pan the sausages were in and add another splash
of oil, then add in the whole peeled shallots, finely diced
ginger and carrot and cook for a minute.
add the sprig of thyme, bay leaves and the wine, bring to
the boil and reduce the liquid by three-quarters.
the liquid has reduced add the stock and bring back to the
boil. Once boiled add in the lentils and cook on the top
of the stove for 5 minutes.
the sausages back to the pan and place the whole pan into
a hot oven at 180°C for 20 minutes.
the pan from the oven and add the chopped parsley.
sauce should be at the right consistency and the lentils
cooked through, but if the sauce is too thin simply place
back on the stove and reduce slightly until the right consistency
has been achieved, it should coat the back of a spoon.
the lentils and shallots on hot plates then place the sausages
on top, pouring over the sauce and finishing with a sprig
with Tenderstem broccoli and creamy mash potatoes.
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