So Paulie went on a sausage making course and came home with his handiwork. He made french and english sausages as well as salami. I am going to make our own chorizo and will post the recipe once I have done it. To make a change from sausage and mash we thought we would go down the cassoulet route. This recipe was from bbc good food and it was so tasty and delicious. Paulies sausages were nice and herby so I would imagine Lincolnshire sausages would be similar.
- 8 lincolnshire sausages
- 140g smoked pancetta cubes
- 1 onion, peeled and roughly chopped
- 1 large carrot, peeled and sliced
- 4 garlic cloves, peeled and chopped
- 1 tsp dried rosemary (or tbsp of fresh)
- 300g puy lentils
- 850ml/1 1/2 pints chicken stock
- 1 tbsp white wine vinegar
- 400g tin of chopped tomatoes
- olive oil for frying
- Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.
- Add the chopped onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender.