Braised chipolata sausages with lentils and basil pesto dressing

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How to make Braised chipolata sausages with lentils and basil pesto dressing

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:35
  • Total Time : 0:45

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 12 beef chipolata sausages
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 x 400g cans lentils, drained, rinsed
  • 400g can cherry tomatoes in tomato juice
  • 3/4 cup Massel salt reduced chicken style liquid stock
  • 200g tomato medley mix, halved
  • 40g baby salad leaves
  • Crusty bread, to serve

Basil pesto dressing

  • 1/2 cup fresh basil leaves
  • 1 small garlic clove, chopped
  • 2 tablespoons finely grated parmesan
  • 2 tablespoons almond kernels
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons white wine vinegar

Method

  • Step 1 Heat oil in a large, heavy-based shallow casserole dish over medium-high heat. Add sausages. Cook, turning occasionally for 5 minutes or until browned all over. Transfer to a plate.
  • Step 2 Add onion to pan. Cook for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add lentils, canned tomatoes and stock. Stir to combine. Bring to the boil. Add sausages. Reduce heat to low. Cook, covered for 10 minutes or until just cooked through. Uncover. Add fresh tomato. Cook for a further 10 minutes or until tomato begins to soften and liquid reduces.
  • Step 3 Meanwhile, Make Basil Pesto Dressing: Place basil, garlic, parmesan and almonds in a small food processor. Process until finely chopped. Add oil and vinegar. Process until finely chopped. Transfer to a bowl. Season. Add 1 tablespoon water. Stir to combine.
  • Step 4 Remove pan from heat. Drizzle with dressing. Serve with salad leaves and bread.

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