Lentils with homemade pork, wine and rosemary sausage
Everyone loves a sausage but most ready-made sausages contain wheat and other cereals. Make them yourself and you can leave out the cereals and keep the fat content down. This warming and hearty recipe includes lentils which are not only tasty but high in fibre.
Method (serves 4)
- Mix together the pork, wine, fennel seeds, rosemary and season well with salt and pepper.
- Divide the mixture into 8 and roll each into a sausage shape 8cm long and 3cm in diameter. Wrap tightly in a piece of foil and twist the ends as you would a sweet.
- Bring a large pan of water to the boil.
- Poach the sausages in the boiling water for 3 minutes.
- Leave to cool and remove the foil. The poaching ensures the sausages hold together.
- Pour 2 tablespoons of oil into a frying pan and cook the sausages until golden on all sides.
- Place 1 tablespoon of oil in a pan and sweat the carrots, potatoes and celeriac.
- Add a little water to the pan, add the cherry tomatoes, cover with a lid and continue to cook for 5 minutes or until the vegetables are soft.
- Add the lentils and lay the sausages on top. Simmer gently on the hob for another 5 minutes making sure everything is piping hot.
- 500g Minced pork
- 2 tbsp Dry white wine
- 1 tsp Fennel seeds
- 1 tsp Chopped rosemary
- Salt and black pepper
- 3 tbsp Olive oil
- 1 Carrot, finely diced
- 150g Potato, finely diced
- 100g Celeriac, finely diced
- 10 Cherry tomatoes
- 240g Canned green lentils, drained
- Energy: 421Kcal
- Protein: 31g
- Carbohydrates: 19.7g
- of which sugars: 3.2g
- Fat: 24.5g
- Fibre: 6.1g
- Salt: 124mg
Approx. nutritional figures per serving size of 326g
Recipes devised by Dr. Joan Ransley, in conjunction with the IBS Network, for the Love Your Gut campaign. See www.cookingforthesensitivegut.com.