Cotechino Sausage with Lentils
This easy and delicious cotechino sausage dish is served at New Year in Italy. Tender Italiancured sausage is served on a bed of onions and lentils.
Equipment
- Large saucepan
- Jug or bowl
- wooden spoon
- sharp knife
- Frying pan or skillet
Ingredients
- 400 g cotechino sausage 1 sausage
- 120 g green lentils
- 1 onion
- 2 carrots
- 1 clove garlic
- 2 l water
- 2 tablespoon parsley fresh, chopped
- 2 tablespoon oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Put the sausage in a large pan of boiling water, bring the water to the boil and then simmer for 90 minutes.
- Drain the cooking liquid into a jug and discard the fat. Leave the sausage to cool.
- While the sausage is cooking, chop the onions and dice the carrot into 1 cm pieces and crush or finely chop the garlic.
- Heat 1 tablespoon of oil over a medium heat in a large saucepan and cook the carrots and onions for 5 minutes, stirring occasionally.
- Add the garlic and cook stirring for 1 minute.
- Pour in the stock, seasoning and lentils and bring the mixture to the boil.
- Simmer for about 25 minutes until the lentils are tender.
- Remove the skin from the sausage and slice into about 1 cm or half inch pieces.
- Heat the remaining oil in a frying pan over a medium heat and add the sausage slices.
- Fry for 2 minutes each side until coloured and crispy.
- Drain the lentils and place in a serving dish then arrange the sausages on top.
- Garnish with chopped parsley to serve.
Nutrition
Calories: 1080kcalCarbohydrates: 49gProtein: 45gFat: 78gSaturated Fat: 24gPolyunsaturated Fat: 12gMonounsaturated Fat: 38gTrans Fat: 1gCholesterol: 152mgSodium: 2725mgPotassium: 1390mgFiber: 21gSugar: 6gVitamin A: 10555IUVitamin C: 20mgCalcium: 144mgIron: 8mg
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