27/11/2014

Sausage Casserole ... and Breakfast

Weekly experiment with legumes, here, green lentils ...

Sausage Casserole ... and Breakfast

Toulouse sausages, high meat content and little else in there ... as they should be. Combine with a few simple ingredients and a couple of store cupboard staples and you've got a great dinner!

Okay, so legumes are not primal but there is a spectrum here, a spectrum, folks. Not all legumes are made evil ... I mean equal. Some, down this end of the spectrum, like lentils are actually fine; red kidney beans down the other end, form a cross with your fingers, primal folks, they're still evil.

Anyway ...

Sausage Casserole

Skillet on, goose fat in, sausages browned off over a low heat and chucked into a lidded Pyrex dish.

In the remaining fat, soften a shredded onion and soak up the lovely fat with some shredded mushrooms. Pour over the sausages in the Pyrex.

Slice a red pepper and a green pepper. Add to the Pyrex.

Pour over a carton of chopped tomatoes.

Pour over a carton of green lentils.

Add three or four cloves of garlic, peeled and thinly sliced, sea salt and black pepper.

Stir together and commit to the oven at 170C (350F) for a good hour, then remove the lid and let it reduce for another 30 minutes, or so.

Serve out when it's how you like it.

... and leftovers?

Breakfast

What do you do with leftovers? Bulk out with something fresh, here some courgette and asparagus, and stick and egg on top. Instant breakfast.

Sausage Casserole ... and Breakfast

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