Ingredients:
- 6 good quality sausages
- 1 large mushroom or 3 smaller ones slices
- 1 tin tomatoes
- 1 onion
- 1 clove garlic
- handful of dried puy lentils
- 1 tbsp chickpeas
- 1 tsp fennel seeds crushed
- 1 pint stock
- black pepper
- salt if needed
- any other seasonings you want ( a bit of chipotle paste for example )
Method:
Start by frying the sausages on a low heat for about 45 minutes, turning them to allow them to caramelise but not to burn. Take them out of then pan with all of the scrapings and put to one side.
Fry the onion in the pan until soft, then add the garlic, the stock, the lentils, the chickpeas and the fennel seeds and cook until the lentils are done.
Meanwhile, take the skins off the sausages and discard, cut the sausages into 2 inch pieces and put them, along with all the gunk scraped from the pan, in with everything else and add the tin of tomatoes and let it cook for about another 20-30 mins. It should thicken up naturally because of the chickpeas and lentils. If it doesn’t, add a bit of cornflour. If it gets too thick, add a bit of water. It’s your meal, do what you like.