Ingredient:
1 tbsp sunflower oil
1 kg (2 lb) coarse-cut pork sausages
500 g (1 ½ lb) potatoes, cut into 5mm (1/4 in) slices
90 g (3 oz) red lentils
Salt and black pepper
2 bay leaves
2 cloves
1 garlic clove, crushed
900 ml (1 ½ pints) chicken stock
Chopped parsley, to garnish
Method:
Heat the oil in a large flameproof casserole and brown the sausages. Lift out, then cut into thick slices.
Layer the leeks, potatoes, sausages, and lentils in the casserole, adding seasoning and placing the bay leaves, cloves, and garlic among the layers. Top with a layer of potatoes.
Pour in the stock and bring to a boil. Cover tightly and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 ½ hours, checking the liquid level occasionally.
Remove the lid, increase the oven temperature to 200℃ (180℃ fan, Gas 6), and cook for 20-25 minutes until the potato is browned. Garnish with parsley and serve hot.
1 tbsp sunflower oil
1 kg (2 lb) coarse-cut pork sausages
500 g (1 ½ lb) potatoes, cut into 5mm (1/4 in) slices
90 g (3 oz) red lentils
Salt and black pepper
2 bay leaves
2 cloves
1 garlic clove, crushed
900 ml (1 ½ pints) chicken stock
Chopped parsley, to garnish
Method:
Heat the oil in a large flameproof casserole and brown the sausages. Lift out, then cut into thick slices.
Layer the leeks, potatoes, sausages, and lentils in the casserole, adding seasoning and placing the bay leaves, cloves, and garlic among the layers. Top with a layer of potatoes.
Pour in the stock and bring to a boil. Cover tightly and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 ½ hours, checking the liquid level occasionally.
Remove the lid, increase the oven temperature to 200℃ (180℃ fan, Gas 6), and cook for 20-25 minutes until the potato is browned. Garnish with parsley and serve hot.
