GENERAL INFORMATION Preparation time:20 minutes Cooking time:5 minutes Recipe for 4 people
INGREDIENTS - 4 sausages type Morteau sausages
- 1 peeled onion
- 2 cloves garlic, peeled
- 2 small green peppers
- 3 cm ginger root, peeled and cut into pieces
- 3 washed tomatoes
- 1 pinch of coarse salt
Condiments: - 100g peeled and diced tomatoes
- 1 tbsp. teaspoon chopped ginger
- ½ chopped onion
- 1 kaffir lime or 1 lime
- 1 chopped red pepper
Support: - 150g cooked white rice
- 50g of Puy green lentils
- 1 carrot cut into small cubes
- 1 onion, cut into small cubes
- 1 liter 200 stock cube10g butter
- Salt and pepper
- Olive oil
PREPARATION - In a pan of boiling water, immerse the sausages and blanch them for 6 minutes, drain them and cut them diagonally into slices 1.5 to 2 cm thick.
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- During this cooking time, in a saucepan, pour a dash of olive oil and the piece of butter, add the onion and carrot cubes, let them cook for 1 to 2 minutes, pour the lentils, do not salt so as not to prevent the cooking. Pour in the broth and cook for 20 minutes.
- Cut the tomatoes into pieces. Reserve aside. In the mortar, chop the piece of ginger with the green peppers, and the garlic with a little coarse salt. Slice the onion.
- In a saucepan, pour the onion and brown it in olive oil, add the pieces of sausage, the pounded mixture then the tomatoes, cook for 5 minutes. Cover and cook for 15 minutes over low heat.
- Prepare the condiments by mixing the tomatoes with the ginger, onion, kaffir lime and chilli in a salad bowl. Pour a dash of olive oil. Place in a ramekin, you will serve it as an accompaniment to the dish. Reheat the rice.
- Check the cooking of the lentils, salt them and place them in a dish. Take out the sausages with the sauce and arrange in a serving dish, serve everything. You can replace the lentils with white beans or kidney beans if you wish.
