Sausages & Lentils with charred Hispi by Lucy Timm
This weeks Sausages & Lentils with charred Hispi is the second of four recipes by Lucy Timm that are both delicious and easy to prepare at home. Lucy is Chef de partie at Leroy wine bar & restaurant in London.
Equipment:
C5 Griddle & C2 Sauté
Ingredients
- 4x Lincolnshire sausages
- 200g Green Lentils
- 1x Small bottle of red wine or half a normal sized bottle
- 2x Bay Leaves
- 3x Sprigs of Fresh Thyme
- 1x Carrots
- 1x sticks celery
- 1x Brown Onion
- 3x Cloves of Garlic
- Half a White Cabbage (hispi pref)
- Lots of Black pepper
- Lots of Olive oil
- Sherry Vinegar
- Salt & Pepper
Method
1. Ham Stock or Beef Stock Cube
Cut ham ends into chunks and put in the C2 pan to fry off until brown. Once brown cover with water to start making a stock. Put on a high heat, once boiling turn down and leave for a couple of hours for maximum flavour. After a couple of hours of simmering strain the liquid into a container removing the ham ends. If you don’t have ham ends then use a stock cube and some boiled water.
2. Brown Sausages
Using the C5 Pan grill and fry off the sausages until they are brown/cooked. Save the juices from the sausages.
3. Mirepoix
Finely dice onion, garlic, carrot and celery, once chopped put a few splashes of olive oil in the C2 pot, once the oil is hot, chuck in the Mirepoix, and on a lower heat let it sweat out until the veg is soft and looks translucent. Add your red wine and reduce with some thyme for around 20 mins.
4. Lentils
Whist the Mirepoix is reducing, in a separate pan cook the lentils to the packet instructions in the ham end stock or stock cube water with a couple of bay leaves.
5. Combine & Season
Add the cooked sausages to the Mirepoix in the C2 Pan, stir well with the resting juices from the sausages. Then add your lentils and stir through. Season up with salt, lots of black pepper and a couple dashes of sherry vinegar. Finally cook for another 10 mins in the pot with the lid on.
6. Char Hispi
Whilst the lentils and sausages are cooking for the last 10 minutes - cut hispi in half. Use the C5 grill pan on a high heat with olive oil, season the hispi well, then place cut side down in the pan. You want to almost blacken it. Then chuck it in the oven so it cooks through, around 180 degrees for around 5 mins, after which you are ready to plate.
