Braised Sausage & Lentils
Ingredients
- Iberian Pastures Pancetta Sausage (4 pack)
- 1 cups Bianco DiNapoli Crushed Tomatoes
- 2 cups Aneto chicken stock
- 1 ½ cups Riverhead Green Lentils
- 2 cups packed kale, cut into ribbons
- 1 yellow onion, diced
- 2 cloves of garlic
- 2 teaspoons Oregano
- 1 teaspoon kosher salt
- Italian flat leaf parsley, chopped for serving
Recipe ingredients currently available:
DIRECTIONS
Heat oven to 350
In a dutch oven or a stove-to-oven pan, brown sausages over medium high heat for about 3 minutes per side. Remove from the pan and set aside.
In the same pan using the rendered fat from the sausages add onion and garlic to the pan and stir frequently to prevent burning for about 5 minutes, until onions are soft.
Stir in lentils, tomatoes, stock, kale, and oregano.
Place the lid on the pan and place in the oven for 35 minutes.
After 35 minutes check on lentils. If they aren’t tender return them to the oven with a little more stock for another 10 minutes. If they are tender add the sausages back to the pan and cook uncovered for another 15 minutes until the sausages are firm and cooked through.
Serve warm with thick slices of bread and sprinkling of parsley.
