Last winter I visited some friends who live in country Victoria and they made this delicious stew for me – a simmered sausage and lentil dish with juniper berries. I never got the recipe from them, but I came up with my own and I’ve been making this ever since. This is an incredibly tasty dish – the flavours are intense and piquant, and the combination of sausages and lentils is one I find irresistable.
It’s really important to get good quality sausages for this. You don’t have to use pork and fennel, but I’ve made it with other types of sausages and I can tell you it won’t be quite as good. Whatever type you choose, just make it is the best quality you can find.
Don’t be tempted to cut corners by using tinned lentils, or substituting the Puy lentils for red or green ones – you won’t get the same result unless you use the little black dried lentils that hold their shape when cooked.
- 500 g good quality pork & fennel sausages (from a continental butcher, if you have one near you)
- 2 cups Puy (French) lentils
- 2 x 400g tins chopped tomatoes
- 1 tablespoon tomato paste
- 1 large onion
- 1 garlic clove
- 3 celery stalks
- 2 carrots
- 1 tablespoon fresh chopped rosemary
- 2 tablespoons sherry vinegar (use malt vinegar if you can’t get sherry vinegar)
- 1/2 cup red wine
- 1/2 teaspoon chilli flakes
- 1 tablespoon juniper berries, crushed a bit to release their flavour
- 2 bay leaves
- salt and pepper
Wash the lentils in cold water, place in a large pot of cold water and bring to the boil. Simmer for ten minutes, strain and set aside.
While the lentils are simmering, slice the sausages into approx 10cm pieces and set aside. Chop the onion and saute with olive oil in a large heavy based saucepan or casserole dish for about 5 minutes. Dice the celery and carrot, and add to the onions with the garlic clove, finely chopped and the rosemary. Cook for a few minutes until the vegetables are just softening.
Add the sausages cook, turning, for approx 5 minutes until the sausages are just browning on all sides. Add the vinegar and cook until it’s slightly evaporated – just half a minute or so – then add the red wine and do the same. Add the tomatoes, tomato paste, lentils, chilli, juniper berries, and bay leaves. Swish the water around in the tomato cans and add. Season with salt and pepper.
Simmer the stew on a low heat for approx 45 minutes – checking frequently to ensure it’s not catching on the bottom, and to add more water if required.
I like to serve this with big hunks of sourdough bread and steamed silverbeet chopped and tossed in lemon juice and olive oil. And a glass of red wine, of course