Recipes by Nick Nairn
Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Nick Nairn's Toulouse Sausages with Curried Puy Lentils Recipe
Sausage and lentils is basically a variant on bangers and mash. Best quality sausages at Campbells!
Sausage & Haggis Recipes
- 8 Toulouse sausages Buy Now
- 200g puy lentils
- 50ml olive oil
- 1 garlic clove, crushed and finely diced
- 2cm cube of fresh root ginger, peeled and diced
- 1-2 tsp mild curry paste
- 300ml chicken stock
- 3 ripe vine tomatoes, skinned, deseeded and roughly chopped
- 3 tbsp chopped fresh coriander or chervil
- 2 tbsp sunflower oil
- 2 tbsp crème fraîche
- Maldon salt Buy Now
- Freshly ground white pepper
First cook the lentils in boiling water for 15-20 minutes or until tender, but still with a bite. Drain in a colander.
While the lentils are cooking, brush the sausages with a little sunflower oil and place them on the BBQ, turning every 5 mins or so – not too hot!
Warm the olive oil in a saucepan and sweat the onion, garlic and ginger until soft. Add the curry paste and some seasoning and cook for 2-3 minutes. Stir in the lentils, add the stock and bring to the boil. Add the tomatoes and 2 tablespoons of chopped coriander or chervil.
Check the seasoning. Simmer for 30 seconds, or until you have a loose sauce; not too wet, not too dry. Remove from the heat and stir in the crème fraîche. This can be done ahead and gently reheated.
When your sausages are golden brown all over and cooked through, divide the lentils between 4 warmed serving bowls, making sure the sauce is evenly distributed. Set the sausages on top, garnish with the rest of the chopped coriander and serve.