Sausage and lentil casserole made with beef sausages and tinned cherry tomatoes all cooked down until sticky in beef stock and red wine.
This dish can be made with green, brown or puy lentils, and the beef sausages can be swapped for pork, venison, wild boar or even veggie sausages.
Sausage and Lentil Stew
I love sausages, I always have, and I have many recipes that use them and even recipes to make homemade bangers and Cumberland sausages.
This sausage and lentil casserole uses beef sausages similar to my sausage curry and sausage and mash pie recipes.
They are rich and bold and provide the perfect meaty counterpoint to the lentils. The whole dish is cooked in red wine and beef stock, which produces big, bold flavours.
It results in a rich and unctuous dish that is packed to the gunnels with flavour.
Those tinned cherry tomatoes burst with juice that works as the perfect foil to the rich red wine and beef stock base.
This recipe is delicious and a "sister" recipe to my sausage and apple casserole & sausage, cabbage and lentil stew.
Frequently Asked Questions
What lentils are best for this casserole?
You could go with any lentil that holds its shape when cooked. I have tested this with puy lentils, brown lentils and the green lentils that I use in my lentil and bacon soup.
My favourites are puy lentils, but they can be difficult to find. If you do score some, you must try my puy lentil salad!
Avoid yellow or red lentils because they go very mushy.
Can I use other sausages?
Absolutely! This recipe works really well with pork, chicken, turkey, venison and wild boar sausages as written.
You can even use veggie sausages if you like, although you would need to shift to vegetable stock if you wanted to make this a vegetarian or vegan dish. I would double the marmite (yeast extract) if I wanted to make this vegetarian.
Can I use fresh cherry tomatoes?
Yes, although surprisingly, they do not hold up as well as tinned cherry tomatoes. If you are using fresh tomatoes, you will need to increase the stock by 50%.
What is Marmite?
Marmite is a yeast extract, "popular" in the UK, but it divides people greatly. I honestly can't stand the stuff as a spread, but it is pure genius in dishes like this.
It adds a deep umami flavour to sauces and gravies. If you are from "down under", consider Vegemite and if you are in the US, go hunting in the international aisle of a large superstore.
Can I make this in advance?
Yes, this dish will sit in the fridge for 2-3 days without an issue. You will need to add an extra splash of stock or water when you reheat it.
Serving Suggestions
I consider this sausage and lentil casserole to be a comforting one-pot meal and, as a result, don't serve it with a side dish.
Despite that, a bit of bread on the side to clean the bowl is always welcome.
Anything from a nice slice of ciabatta or focaccia to some cheesy garlic bread, or not-so-cheesy garlic bread works wonderfully.
If you were so inclined, a bit of salad on the side is also nice. I would personally usually opt for a simply dressed green salad.
Equipment Used
I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 30cm or 12" frying pan with a lid.
- Sieve.
- Kitchen knife.
- Chopping board.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Stirring and serving spoons.
Tomato, Sausage and Lentil Casserole Recipe
Ingredients
- 6 Beef Sausages Approx 350g
- 1 Medium Onion 150g
- 6 Garlic Cloves
- 150 g Lentils ¾ Cup (Use Green Brown or Puy)
- 2 Sprigs Fresh Thyme
- 175 ml Red Wine ¾ Cup
- 400 g Tin Cherry Tomatoes 14oz
- 250 ml Beef Stock 1 Cup
- 1 teaspoon Marmite
- ½ teaspoon Black Pepper
- Salt To taste
- 1 teaspoon Olive Oil
Instructions
- Rinse the puy lentils in water for a couple of minutes and allow them to soak whilst you prepare the other ingredients.
- Cut the onion in half, peel it and then cut it into half-moon shapes around 4-5mm (¼") thick.
- Peel and chop the garlic cloves.
- Heat the olive oil in a 30cm or 12" frying pan over a medium heat, then add the sausages and cook until nicely browned, then remove and set aside. This will take around 10 minutes.
- Throw the onion and cook it until softened and golden. This will take 8-10 minutes.
- Add the garlic and cook for another 1 minute, stirring continuously.
- Turn the heat up as high as it will go and pour in the red wine and reduce it by half. This will take 5-6 minutes
- Add the tinned tomatoes, beef stock and Marmite and give everything a stir.
- Add the rinsed lentils, thyme, and black pepper, then stir and reduce the heat to low (taste now and add salt if required). Nestle the sausages into the sauce and add a lid, then simmer for 30 minutes, then remove the lid and cook for another 5-6 minutes.
- Remove from the heat and allow to sit for 5 minutes before serving.