Photo: Sam Loyd
Cumberland sausage with red wine, rosemary and lentils
14 ingredients
1 hr + 1 hr
Serves 4
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Estimated Nutrition (whole recipe, rough)
834
Calories
65g
Protein
44g
Fat
40g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g/8oz Italian Umbrian lentils or Puy lentils
- 1 x 750g/1½lb Cumberland sausage
- 3 tbsp olive oil
- 300ml/10fl oz red wine
- 2 garlic
- 2 shallots
- leaves from 2 sprigs of rosemary
- small handful of small sage
- 1 red chilli
- 6 pieces sun-dried tomatoes in oil
- 300ml/10 fl oz beef broth
- 2 tbsp chopped flat leaf parsley
- salt
- freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes