Name: Braised pork and fennel sausages with lentils and rosemary
Yield: 4
Ingredients: 250 gm small green lentils, rinsed; 10 thick pork and fennel sausages; 1 tbsp olive oil; 2 celery stalks, finely chopped; 1 onion, finely chopped; 1 carrot, finely chopped; 3 garlic cloves, finely chopped; 3 tsp finely chopped rosemary; 125 ml dry red wine; 400 gm canned cherry tomatoes; Crusty bread (optional), to serve

Consider swapping the bread for parmesan-rich polenta or mashed potato to make this more of a meal or add a salad of bitter leaves to keep it lighter.

Ingredients

250 gm small green lentils, rinsed

10 thick pork and fennel sausages

1 tbsp olive oil

2 celery stalks, finely chopped

1 onion, finely chopped

1 carrot, finely chopped

3 garlic cloves, finely chopped

3 tsp finely chopped rosemary

125 ml dry red wine

400 gm canned cherry tomatoes

Crusty bread (optional), to serve

Method

1.Cook lentils in a large saucepan of boiling water until tender (18-20 minutes), drain well and set aside.

2.Meanwhile, remove casing from 2 sausages and coarsely crumble. Prick remaining sausages with a fork. Heat oil in a large casserole over medium-high heat, brown whole sausages all over (3-4 minutes), then transfer to a plate. Add crumbled sausage to pan and cook, stirring and breaking up slightly, until well browned (3-5 minutes). Add celery, onion, carrot, garlic and rosemary, season to taste and cook until softened (5-6 minutes). Deglaze with wine and reduce by half (1-2 minutes), return sausages to pan, add tomatoes and braise until sausages are just cooked (3-4 minutes). Remove from heat and stir in lentils. Season to taste and serve with bread.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Recipe / styling by Lisa Featherby

Ingredients

Method

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