SAUSAGES. Dan was renowned for them during our stint on My Kitchen Rules. We created three different varieties during the show and the judges only enjoyed one. It was absolutely heartbreaking as we were so passionate about making our own.
There was talk during the show of a sausage shop, but after some research it was not the right idea or path for us to go down. We now have our own restaurant, EAT at Dan & Steph's, in Hervey Bay where we are still are very passionate about our sausages. We create our own flavours and cook them for you to enjoy or you can actually take a fresh pack home with you.
This week's recipe includes sausages and is ideal for the entire family. It's definitely a winter one.
Sausage and lentil simmer:
INGREDIENTS: 1 tbs of olive oil 150g of pancetta or bacon, diced 8-10 good quality pork sausages 2 onions, chopped 1 large carrot, diced 4 garlic cloves, diced/minced 3 sprigs of fresh rosemary 400g of green puy lentils 900ml of salt reduced chicken stock 1 tbs of vinegar 1 x 440g tinned tomatoes ¼ bunch of parsley, roughly chopped.
METHOD: Heat oil in a large casserole or very large pot. Add the pancetta and sausages and allow to cook for 10 minutes, stirring and turning the sausages occasionally until browned and sticky. Remove the sausages.
Add a little more olive oil and the onions, carrots and garlic to the pancetta. Cook for four minutes until softened. Return the sausages to the pan. Add the rosemary, lentils, stock, vinegar and tomatoes - stir and season with a good pinch of salt and pepper.
Bring to the boil for five minutes, then lower heat and simmer slowly for 50 minutes. Be sure to stir every now and then. Check the lentils to make sure they are soft to squeeze but still have a little bite to them.
Serve with fresh parsley sprinkled over the top. Serves 4.
Dan and Steph Mulheron won My Kitchen Rules in 2013.
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