8 good quality pork sausages
2 sprigs thyme
2 tbsp olive oil
300g Chantenay carrots, whole or cut in half
6 mushrooms, wiped and cut into quarters
1 large onion peeled and choppped
2 glasses red wine
2 garlic cloves, peeled and crushed
490g tin green lentils, drained
490g tin chopped plum tomatoes
490g tin haricot beans
6 juniper berries, crushed
1 bay leaf
1 tbsp rosemary jelly or redcurrant jelly
? tbsp tomato ketchup
1 tbsp balsamic vinegar
What to do:
- Heat the olive oil in a large saut? pan or deep frying pan. Brown the sausages on all sides then add the onion and carrots and cook for 3 minutes, stirring from time to time.
- Add the mushrooms and cook for a further 2 minutes until they are just soft.
- Then add the garlic, bay leaf, juniper berries and thyme, wine, ketchup, redcurrant jelly and tinned tomatoes. Let it bubble, then simmer.
- Rinse the haricots and lentils, add to the pan, add salt and pepper, and cook for 10-15 minutes until the sauce has slightly thickened.