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LINSENRAGOUT mit WURST |
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Lentil Ragout with Sausage |
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2 cans of brown lentils (drained weight of 265g)
1 small. leek
1 tbsp. butter
2 knackwürste
125 ml beer
125 ml gravy
125 ml creme fraiche
2 cloves of garlic
1 tbsp. parsley (chopped)
salt, pepper, thyme,
bay leaf, vinegar |
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Strain lentils, rinse with cold water and drain well.
Skin sausages, halve and cut into 1 cm slices. Wash leek and cut into 1
cm thick rings.
Fry sausage slices in butter, add onion and fry briefly. Douse with beer
and gravy and bring to a boil. Stir in creme fraiche and season to taste
with salt, pepper, thyme, crushed garlic and a dash of vinegar. Simmer
ragout for 5 minutes.
Add lentils and simmer for 3 minutes. Stir in parsley and serve ragout. |
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