Grilled Toulouse Sausages

Ingredients

Ingredient	Amount	Unit
Toulouse Sausage	8	unit(s)
Red Onion	2	unit(s)
Rosemary	2	sprig(s)
Lentils	2	tin(s)
Ciabatta	2	unit(s)
Punchy Balsamic Mustard	2	pot(s)
Water	150	milliliter(s)
Red Wine Stock Pot	1	pot(s)
Spring Greens	2	bag(s)

Instructions

Step 1

Instruction

a) Put the sausages on a foil lined baking tray. b) Grill until cooked, 15-20 mins, turning halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle

Step 2

Instruction

a) Meanwhile, heat a drizzle of oil in a frying pan on medium heat. b) Halve, peel and finely slice the red onion. Add to the pan with a pinch of salt and cook, stirring occasionally, until softened, 4-5 mins.

Step 3

Instruction

a) Strip the rosemary leaves from their stalks. Finely chop the leaves (discard the stalks). b) Drain and rinse the lentils in a sieve. c) Cut the ciabatta in half (as if you were going to make a sandwich).

Step 4

Instruction

a) Stir the rosemary and balsamic mustard into the onion for 1 minute. b) Add the water (see ingredients for amount) and stock pot. Bring to the boil, stirring to dissolve the stock pot, then add the spring greens. c) Cover with a lid and cook until soft, 5 mins then stir in the lentils and cook for a further 3 mins.

Step 5

Instruction

a) Three mins before the sausages are done, pop the ciabatta on the tray (drain off any liquid on the tray first), cut side up, drizzle with a little oil and season with a pinch of salt and pepper. b) Return to the grill until the sausages are cooked and the ciabatta toasted, 2-3 mins. Season to taste with salt and pepper, if needed.

Step 6

Instruction

a) Serve the balsamic lentils in bowls topped with the sausages and ciabatta. ENJOY!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1286	kcal
Protein	68	g

Allergens

Gluten