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A recipe from the 2009 calendar given away by Delicious Magazine. I thought it would be fun to try out each months featured recipe and find a wine to match. This is January’s recipe – Baked Venison Sausages with Lentils. (Not something I eat very often are lentils.)

The wine, as usual, is featured on Spittoon; my choice being an inexpensive Bordeaux Red.

The calender is produced ‘in association’ with Salisbury’s, so naturally the ingredients are Sainsbury specifics (lucky then that I have my groceries delivered from Salisbury’s, when not nipping down the road to Waitrose of course.

Baked Venison Sausages with Lentils

Baked Venison Sausages with Lentils

Cook Time: 2 hours, 00 minute

Total Time: 2 hours, 00 minute

Baked Venison Sausages with Lentils

Another tasty Autumn dish, game sausages served with a lovely sauce.

Ingredients

  • Sainsbury’s Taste The Difference Scottish Wild Venison & Red Wine Sausages
  • 2 red peppers, deseeded and cut into wedges
  • 1 red onion, cut into wedges
  • 3 tomatoes cut into wedges
  • 3 bay leaves
  • 2-3 springs of fresh tyme, sage or rosemary or a mixture
  • 1 tbsp olive oil
  • 1 tbsp Balsamic Vinegar
  • 1500ml hot beef stock
  • 1 tbsp Worcestershire Sauce
  • 1 tsp hot chili sauce (one I ommited and found the dish ‘hot’ enough)
  • x400g cans lentils, rinsed and drained

Instructions

  1. Oven to 190C/Fan170/Gas 4.
  2. Roast the sausages with the peppers, onion, tomatoes and herbs, topped with the oil and balsamic, for 40 minutes.
  3. Add to the roasting tin the stock, Worcestershire Sauce, Chili Sauce, the lentils and some seasoning. Return to the oven and roast for 40-50 minutes until the sausages are a rich brown colour. Served with mashed potato and a red wine!
  4. This should serve 4 people.
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6 Comments »

  1. johanna says:

    i am normally a sausage person (yes, i know, despite being austrian) – but this looks delicious! i am also intrigued by the venison bit, i have never had venison sausages. but that ingredient list just reads like the perfect weekend food… mmmh!

  2. Sausages and lentils – you just can’t beat that combo. I cook a version of this probably about once a week during the winter. Left to my own devices, I’d probably eat it every day…

  3. Andrew says:

    The sausages are rather tasty – not 100% venison, which I think would be a bit dry, but they also contian some pork.

  4. Jeanne says:

    Mmmmm, now this is my kind of comfort food!! Definitely bookmarking this. And aren’t the Sainsbury’s Taste the Difference (and Tesco Finest) sausages the best?

  5. Diane sheppard says:

    This sounds just perfect, scrummy,yummy with the lentils and so very easy to execute!! I was looking for an easy recipe for my husband to do whilst I have a day walking and this will be perfect fr him and also me to come home to.

  6. flowercarole says:

    What can I say, this looks and sounds truly delightful. It is going on my ‘to cook’ list today!

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