Beer-braised sausages, lentils and red cabbage
Beer-braised sausages with chorizo, lentils and red cabbage – an easy and satisfying stew that's simply perfect for winter!
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Servings: 4 servings
- 6 pork sausages – at least 90% pork content
- 100 g | 3 1/2oz cooking chorizo casing removed, cut into small cubes
- 200 g | 7 oz dried lentils rinsed
- 300 g | 10 1/2 oz red cabbage
- 200 g | 7 oz Chinese Napa cabbage
- 1 large leek topped and tailed
- 1 large onion peeled
- 2 star anise
- 2 bay leaves
- 1 cinnamon stick
- 2 tbsp cranberry sauce
- 1 tbsp brown sugar
- 1 tsp dried thyme or a sprig fresh thyme
- pinch ground cloves
- 400 ml | 13 fl oz hot vegetable or chicken stock
- 330 ml | 11 fl oz lager beer
- 60 ml | 2 fl oz red wine vinegar
- olive oil
- salt and freshly ground pepper
- chopped flat leaf parsley to garnish
Preheat the oven to 180c (350F).
Put the lentils in a sausepan and cover with cold water (or stock if you prefer). Bring to a boil and then reduce heat to a simmer and cook until the water is absorbed, about 20 minutes.
Use a food processor fitted with a large blade to shred the cabbage, leek and onion. Alternatively chop by hand.
Heat a large casserole dish and dry fry the chorizo until it starts releasing some of its spicy oil. Set aside.
Fry the sausages in the same pan until nicely browned on all sides but not cooked completely. Set aside.
Deglaze the pan with a splash of beer, scraping any browned bits.
Add 2 tablespoons olive oil to the pan and fry the cabbage, leek and onion. Season with salt and pepper. Inititally the pan will be very full but they will soon cook down.
Add the star anise, bay leaves, cinnamon stick, cranberry sauce, brown sugar, thyme and cloves. Stir to combine.
Add the stock, remaining beer and vinegar and bring to a simmer.
Cover the casserole and cook in the oven for 1 hour.
Remove from the oven and stir in the chorizo and lentils. Add the sausages either whole or sliced into three pieces on the diagonal.
Return to the oven for a further 20-30 minutes, uncovered, until the sausage is cooked through and liquid is reduced.
Serve sprinkled with plenty of fresh parsley.