Gnarly sausages with lentils & salsa rossa

Gnarly sausages with lentils & salsa rossa

main courses | serves 4

This recipe is about being brutal with the sausages by cutting and slashing them as they cook to really maximise the surface area and celebrate all that’s good about British sausages. They’ll be charred around the edges with wonderful smoky flavours. Heaven.

1. Start by making the salsa rossa picante (see recipe).
2. Line up the sausages in 2 stacks of 4. Push a few bay leaves between them, then push 2 skewers through each set, as in the photo. Start them on a medium-hot part of the barbecue or a hot griddle, and when they start taking on a little colour, score a criss-cross pattern so the meat is bursting and fat renders out. If the fat causes flames, move the sausages to a calmer part of the barbecue until they die down. Keep turning until the sausages are gnarly and caramelised.
3. Meanwhile, trim and finely chop the chard stalks, then slice the leaves into ribbons so they’re about the same size as the spinach leaves. Add the stalks to a large frying pan over a medium heat with the garlic, onion and a little olive oil. Cook for 10 minutes, or until the onions are soft and starting to colour. Throw in the lentils, juice and all, and cook for 5 minutes to get them hot. Stir in the mustard and reserved tomatoes and seeds from your salsa rossa picante. Let it get hot, then throw in the chard and spinach and cook for a few minutes until wilted. Take off the heat, taste and add a splash of vinegar to balance out the sweetness, then season to taste (remember, the juice from the lentils may contain salt). Serve with the salsa rossa. You won’t be disappointed.

Per serving 468 cals, 26g fat (9.2g saturated), 34.9g carbs, 20.9g protein, 5.1g sugars

 

Recipe Jamie Oliver
Photo David Loftus


from Issue 20

ingredients

• 8 good-quality beef sausages
• A handful of bay leaves
• 1 bunch coloured chard
• 2 garlic cloves, finely chopped
• 1 onion, finely sliced
• Olive oil
• 2 x 400g tins lentils, with the liquid
• 2 tbsp English mustard
• 2 tomatoes
• 200g spinach
• Red wine vinegar

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