Sausage, lentil & leek casserole

Name: Sausage, lentil & leek casserole
Total time: 40 min
Yield: 4 portioner
Cuisine: Brittiskt
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; 400 g can green or brown lentils drained and rinsed; 150 ml warm chicken stock; 1 tbsp chopped fresh parsley; Dijon mustard and crusty bread or creamy mash

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

4 portioner 40 min easyBrittiskt

Ingredienser

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
400 g can green or brown lentils drained and rinsed
150 ml warm chicken stock
1 tbsp chopped fresh parsley
Dijon mustard and crusty bread or creamy mash (to serve)

Gör så här

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.

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.

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.