Recipe: MOR sausage and lentil pot

It might be summer in theory just now but the dull, damp weather has been making me want comfort food.  However, comfort food doesn’t necessarily mean full of stodge and no greens!

We received a parcel  from MOR to try their sausages. I wish I could describe the smell from the parcel, it made me want to eat them all!   There’s a variety of flavours from Mediterranean chicken with sundried tomato and basil; Pork, beetroot and bramley apple; Moroccan spiced pork, cauliflower and chickpea and the ones we are using here: Pork with super green veg and lentil sausages.

Don’t they sound delicious?  We’ve tried the mediterranean chicken, tomato and basil on a sandwich and they were  😍

If you are on the Slimming World diet, the sausages at 3.5 syns each.

As well as lentils, the sausages have sweet chilli relish, garden peas, asparagus, spinach as well as pork.  So a tasty mix of flavours.  I thought these would go well in a lentil casserole.  This is an easy one pot dinner which you could serve with salad for more greens!

Ingredients

1 tbsp vegetable oil
130g packet cubed pancetta or dried bacon
1 packet MOR Pork, supergreen veg and lentil sausages
1 onion, roughly chopped
1 large carrot, chopped into small pieces
2 garlic cloves, roughly chopped
3 sprigs fresh rosemary
300g Puy lentils
300ml hot chicken stock
400g can chopped tomatoes
2 tbsp chopped flatleaf parsley

Method

Heat the oil in a large casserole or a large sauté pan.
Add pancetta and sausages and cook for 10 minutes.
Turn the sausages regularly.
Cook until browned and sticky.
Take out the sausages and put out onto a plate.
Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften.
Return the sausages to the pan and add the remaining ingredients, except the parsley.
Season with salt and pepper.
Bring to the boil and simmer rapidly for 5 minutes.
Lower the heat, cover and simmer for 45 minutes.
Stir every so often.
Check the seasoning.
Add chopped parsley.
Serve!

Recipe: MOR Sausage and Lentil Pot

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Ingredients

  

• 1 tbsp vegetable oil
• 130 g packet cubed pancetta or dried bacon
• 1 packet MOR Pork supergreen veg and lentil sausages. Or Lincolnshire style sausages.
• 1 onions roughly chopped
• 1 large carrot chopped into small pieces
• 2 garlic cloves roughly chopped
• 3 sprigs fresh rosemary
• 300 g Puy lentils
• 300 ml hot chicken stock
• 400 g can chopped tomatoes
• 2 tbsp chopped flatleaf parsley

Instructions

 

• Heat the oil in a large casserole or a large sauté pan.
• Add pancetta and sausages and cook for 10 minutes.
• Turn the sausages regularly.
• Cook until browned and sticky.
• Take out the sausages and put out onto a plate.
• Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften.
• Return the sausages to the pan and add the remaining ingredients, except the parsley.
• Season with salt and pepper.
• Bring to the boil and simmer rapidly for 5 minutes.
• Lower the heat, cover and simmer for 45 minutes.
• Stir every so often.
• Check the seasoning.
• Add chopped parsley.
• Serve!

Many thanks to MOR for letting us try their sausages. Fred sez his hoomans are truthful as the sausages looked and smelled great.

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