Sausages, puy lentils and herbs
Oven-baked sausages are served on a bed of Puy lentils and herbs, with sherry vinegar used at various stages in the dish to bring the flavours together and add lift.
To serve: 4
Time: 40 minutes
8 best-quality pork sausages
75ml olive oil
3 red onions
25ml Barbadillo Vinagre de Jerez Reserva or Barbadillo Vinagre de
Jerez Reserva al Pedro Ximenez
300g puy lentils
750ml vegetable stock
2 tbsp creme fraiche
2 handfuls chopped fresh herbs – any mix of dill, basil, tarragon,
chervil
1 1/2 tsp Barbadillo Vinagre de Jerez Reserva al Pedro Ximenez Preheat the oven to 200C.
Put the sausages into a large baking dish and toss round in the olive oil. Peel the red onions, cut into chunks and add to the sausage dish, along with the Reserva or Pedro Ximenez vinegar. Toss round again, scatter some salt over the onions, and put into the oven for 30 mins, stirring and turning the sausages halfway through.
Meanwhile, prepare the lentils. Rinse and drain them, then gently simmer in the stock for 20 – 25 minutes until just about tender. Drain the lentils and return them to the pan. Add the onion chunks that have been baking alongside the sausages, the creme fraiche, the chopped herbs and the small amount of Pedro Ximenez vinegar. Season well with salt. Add more creme fraiche if you prefer a texture with more sauce.
Divide the herbed lentil and onion mix between plates, add the sausages and finish with lots of ground black pepper.
