100g| 3 1/2oz cooking chorizocasing removed, cut into small cubes
200g| 7 oz dried lentilsrinsed
300g| 10 1/2 oz red cabbage
200g| 7 oz ChineseNapa cabbage
1large leektopped and tailed
1large onionpeeled
2star anise
2bay leaves
1cinnamon stick
2tbspcranberry sauce
1tbspbrown sugar
1tspdried thyme or a sprig fresh thyme
pinchground cloves
400ml| 13 fl oz hot vegetable or chicken stock
330ml| 11 fl oz lager beer
60ml| 2 fl oz red wine vinegar
olive oil
salt and freshly ground pepper
chopped flat leaf parsley to garnish
Instructions
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.