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Toulouse Sausage Casserole

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A wonderfully tasty recipe which can be tweaked to suit depending on what you’ve got to hand, based on an old French peasant dish called Lentilles-Saucisse a L’Ancienne. If you’ve got an Aga even better, as you just pop the prepared dish in the simmering oven in the morning and come home to a heart-warming supper.

Toulouse sausage casserole

Toulouse sausage casserole

250g green lentils
olive oil
6 Toulouse sausages
6 slices unsmoked back bacon, chopped
2 onions, chopped
2 leeks, sliced
2 garlic cloves, sliced
200ml white wine
400ml good stock (such as Swiss Veg Bouillon)
1 bayleaf
few sprigs of thyme
freshly ground black pepper

1. There’s no need to pre-soak the lentils.

2. Heat the oven to 160°C/ 315°F/140°C fan.

3. Heat the olive oil in a casserole dish, add the onion, bacon, leeks and garlic and saute for 5 minutes. Add the thyme and bay leaf and cook for 5 minutes.

4. Remove from the heat, add the lentils and white wine and freshly ground black pepper, stir well, then pour in the stock. Place the sausages on top, cover with a lid and cook in the oven for 2 hours.

5. Taste and adjust seasoning as necessary. I don’t add any salt to this recipe as plenty comes from the bacon during cooking.

Just serve in bowls with lots of crusty French bread and wine to wash down.

serves 4

The best Toulouse sausages I’ve got to say are produced by Nick at Dukeshill where the sausages are made by hand to an authentic recipe using outdoor reared British pigs, fresh garlic and natural hog skins. They can be ordered through the Dukeshill website who deliver nationwide. I also used the Wiltshire cured bacon in this recipe but any good butchers’ bacon should do.

 

P.S. I wouldn’t advise giving any leftovers to the family labrador as we found out the hard way!

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Written by sarahh7282

May 5th, 2009 at 5:26 pm

Posted in Recipes to try

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