So....yeah sausages. I stocked up and one of the varieties i chose were chicken sausages. I was concerned about them maybe being a little dry when cooked so i came up with this recipe. Oh and i wanted to use some fresh spinach I'd just bought. I have to say that what started out as a spur of the moment idea turned into a beautiful dinner.
What
6 large sausages (preferably lean like chicken)
1 large leek
1 large pepper (yellow, orange or red)
1 glass red wine
1 can tomatoes
2 tbsp green lentils
1 can borlotti beans
Large bunch fresh spinach (the younger the better)
1 stock cube
2 tbsp tomato puree
2 tsp oregano
1 tsp chili flakes
Water
Salt & pepper to taste
How
Fry the sausages in olive oil and remove when browned and set aside. Fry the leek and pepper till soft. Deglaze the pan with the wine. Halve the sausages and add back to the pan.
Add the can of tomatoes followed bu the water and tomato puree. Then add the stock cubes, oregano, chili flakes and lentils. Bring to the boil then cover and simmer for 20 minutes.
Uncover and add the beans. Cover again and continue to simmer for a further 20 minutes.
Remove the lid and add the spinach. Cover again till the spinach has wilted. Then stir in to combine and allow to simmer uncovered for a further 10 minutes.
The Verdict
Oh my goodness. For something that i threw together from the contents of my fridge and cupboard, this turned out to be a saucy, unctuous delight. Slightly spicy but smooth. Lovely flavour from the rich sauce but an unexpected freshness form the spinach.
Definitely one i want to reproduce!
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