Made with fragrant herbs and spices, these sausage meatballs are quick to prepare and perfect for entertaining.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 1 tablespoon (15ml) vegetable oil
- 1 large fennel bulb, sliced
- 2 shallots, peeled and sliced
- 2 cloves garlic, sliced
- 1 red pepper, diced
- 4 sprigs fresh rosemary leaves, removed from sprigs
- 500g sausage meat rolled into balls
- 1 x 410g can green lentils, drained
- 250ml milk stout beer, room temperature
- Salt and pepper to season
- Garlic aioli to serve (optional)
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Method
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1Place the Toughened Non-Stick 24cm Chef’s Pan over medium heat. Add the oil, fennel, shallots, garlic and red pepper and cook until beginning to caramelise – occasionally stir the vegetables whilst frying.
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2Remove from the pan and, keeping the pan hot over medium heat, add half the sausage meatballs and fry on all sides until beginning to go crispy.
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3Add the stout to deglaze the pan, and then add the vegetables back to the pan along with the lentils.
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4Cook on the hob and reduce the sauce by half.
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5Season and serve with a spoonful of aioli.
