Wine-Braised Sausages with Lentils
From Aga Winter Cookbook - Good Housekeeping Institute

Preparation Time 10 min
Cooking time 30-50min
Freezing: unsuitable
Serves: 4

Ingredients

450g good meaty sausages
oil if necessary
2 red onions, finely chopped
6 baby red peppers or 2 large
150ml light stock
200ml red wine
420g can cooked green lentils
salt and freshly ground pepper
chopped fresh parsley

Method

Brown the sausages in a flameproof casserole on the boiling plate for 4-5
minutes.  If not enough fat and begin to stick add oil.

Add the onions to the pan and fry on the simmering plate until soft - about 5
minutes.  Stir in the peppers and fry until slightly browned.

Pour in the stock and red wine and bring to the boil.  Rinse and drain the
lentils, stir into the casserole, season and cover tightly, then simmer gently
on the simmering plate for about 15 minutes. Transfer to the simmering oven for
30 minutes or place on the grid shelf on the floor of the roasting oven for 15
minutes or until most of the liquid has been absorbed and the peppers are quite
soft.  Garnish with parsley to serve.