The herb relish in this recipe is divine. My husband wanted to stock pile it. He loved it so much that he felt it could go on anything. I don’t know if he was being silly or actually serious until he went to get a Honey Nut Cheerio and dipped it in it. No surprise; it didn’t work. I am shaking my head as I writing this.  Needless to say we had leftover sausage and my daughter had to make 2 more batches of it. Yes my husband is one of those scoops instead of dips if you get my meaning.

I also want to point out that my daughter has introduced many different options as far as starch goes. We are a meat and potato kind of family. Most of my meals consist of a meat, starch and a vegetable.  Mostly a potato in some form, or a rice. Now we have Lentils and Farro as options.  Farro being the most recent one and a huge hit.

Sausages and Lentils with an Herb relish

dclarkabal

a great flavor dish that comes together pretty quickly and all in one pan

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Course dinner

Servings 4 servings

Ingredients

  

Sausage and Lentils

• 1½ Tablespoons extra virgin olive oil
• 6-8 sausage links
• 1 onion finely chopped
• ½ stalk celery finely chopped
• 1 medium carrot peeled and finely chopped
• ¼ pound pancetta
• 2 cups chicken stock
• 1½ cups dry white wine
• 1 clove garlic minced
• 2⅓ cups lentils
• 2 bay leaves
• Kosher salt and black pepper

Relish

• 4 cups soft herbs leaves such as parsley, basil, mint, chives or a mix of what you have on hand
• 1½ Tablespoons capers drained and rinsed
• 2 cloves garlic minced
• ½ teaspoon Dijon mustard
• 7 Tablespoon extra virgin olive oil

Instructions

 

Sausage and Lentils

• Heat the olive oil in a sauté that can go into the oven and has a lid. Brown the sausages all over. they do not need to cook through just brown for now; remove and set aside. Add the onions, celery, carrot and the pancetta to the pan and sauté until the pancetta is browned. In a measuring cup; mix the stock and wine.
• Add the garlic and lentils to the pan along with the bay leaves and toss with the vegetables. Add the 2¼ ups of the stock and wine mixture and bring to a boil, season with salt and pepper and add the sausages back to the pan. Transfer to the oven.
• Cook uncovered for 15 minutes, stir and add the rest of the stock mixture, cover and bake for 25-30 minutes. The lentils should be tender and the liquid mostly absorbed. Taste for seasoning adjust if needed.

Relish

• either chop the herbs and capers finely or mix them with the other ingredients in a food processor and whip them together. Taste for seasoning.

recipe adapted from: From the Oven to the Table