Sausage-Based > Blood Sausages

Blood Sausage and Lentil Stew Recipe

Ingredients with Measurements:
- 1 lb blood sausage, sliced into rounds
- 1 cup dried lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 4 cups chicken or vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste

Special equipment needed:
- Large pot or Dutch oven

Step-by-step instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced blood sausage and cook until browned on both sides, about 5-7 minutes. Remove from the pot and set aside.
3. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
4. Add the dried lentils, bay leaf, and chicken or vegetable broth. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Add the browned blood sausage back to the pot and cook for an additional 5-10 minutes to heat through.
6. Season with salt and pepper to taste.


- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Medium heat for browning the blood sausage and cooking the vegetables
- Low heat for simmering the lentil stew
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g
- Protein: 20g
- Fiber: 10g

Substitutions for ingredients:
- Blood sausage can be substituted with any type of sausage, such as chorizo or Italian sausage.
- Dried lentils can be substituted with canned lentils, but reduce the cooking time to 10-15 minutes.

Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use beef or pork broth instead of chicken or vegetable broth for a richer flavor.
- Add a splash of red wine or balsamic vinegar for acidity.

Tips and tricks:
- To prevent the blood sausage from sticking to the pot, use a non-stick pan or add a little bit of oil to the pot before cooking.
- Rinse the lentils before cooking to remove any debris or dirt.
- To make the stew thicker, blend a cup of the cooked lentils in a blender or food processor and add it back to the pot.

Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.

Presentation ideas:
- Serve the stew in a bowl with a slice of crusty bread on the side.

Garnishes:
- Chopped fresh parsley or cilantro
- Grated Parmesan cheese

Pairings:
- Red wine, such as Cabernet Sauvignon or Syrah
- Crusty bread or garlic bread

Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Green salad with vinaigrette dressing

Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the lentils are not cooked through, add more broth or water and continue simmering until tender.

Food safety advice:
- Make sure the blood sausage is cooked through before adding it back to the stew.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Blood sausage, also known as black pudding, is a traditional dish in many European countries, including Spain, France, and the United Kingdom.

Flavor profiles:
- The blood sausage adds a rich, savory flavor to the stew, while the lentils provide a nutty, earthy taste.

Serving suggestions:
- Serve the stew as a main course for lunch or dinner.

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Taste: Savory, Rich, Meaty, Hearty, Earthy