Sausage, lentil & leek casserole
Add to favourite + Print Print

Sausage, lentil & leek casserole

By Silvana Franco

Contains pork – recipe is for non-Muslims/non-pork eaters.

Rustle up this speedy and comforting sausage one-pot for a cosy winter dinner. Serve with a dollop of mustard and crusty bread or creamy mash

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 346
  • fat 21g
  • saturates 7g
  • carbs 18g
  • sugars 0g
  • fibre 7g
  • protein 18g
  • salt 1.5g

Ingredients

  • 1 leek , trimmed and thinly sliced
  • 2 rosemary sprigs
  • 8 pork sausages
  • 1 tbsp olive oil
  • 2 tomatoes , finely chopped
  • 1 tbsp sundried tomato purée
  • 400g can green or brown lentils , drained and rinsed
  • 150ml warm chicken stock
  • 1 tbsp chopped fresh parsley
  • Dijon mustard and crusty bread or creamy mash, to serve

Method

  1. Heat the air fryer to 180C. Put the leeks and rosemary in a small casserole dish and sit the sausages on top. Drizzle over the oil and cook for 10 mins in the fryer until the sausages are browned on top and the leeks have softened.

  2. Lift out the sausages and tip the tomatoes, purée, lentils and stock into the dish. Put the sausages back with the browned side facing down. Cover and cook for a further 10 mins, until the leeks are tender.

  3. Uncover and cook for a final 5 mins until the sausages are nicely browned. Sprinkle over the parsley and serve with a dollop of mustard and some crusty bread or creamy mash.

Suggested recipes from this collection...