8 medium size sausages (two per person).
I medium sized onion (leeks will do if you prefer)
4 shallots roughly chopped
2 peppers, sliced
2 crushed garlic cloves
1 400g tin of chopped tomatoes
1/2 pint of chicken stock
1 400g tin of lentils
1 table spoon of cider vinegar
2 teaspoons of brown sugar
2 medium sized potatoes peeled and diced into cubes
1 sprig of chopped rosemary
knob of butter
Melt the butter in a large heavy bottomed casserole dish on a medium heat on top of the stove. Pierce the sausages then brown all over.
Set aside the sausages, add the onions shallots and garlic to the pan, cook slowly for about five minutes or until they start to become tender.
Add the cubed potatoes and fry for a further five minutes, taking care not to burn the onions and garlic.
Add the chicken stock gradually, stir well and add the sausages.
Slowly introduce half the rosemary and all of the other ingredients.
You are looking for the liquid to cover all of the sausages, the liquid to reduce down during cooking by as much as half.
Continue to cook on the stove for a few minutes gradually increasing the heat until the pot is simmering. Taste the casserole, if it's too acidic add a pinch or two of brown sugar.
Cook uncovered for about an hour in the oven at 180c or Mark 4.
Remove from the oven, garnish with the remaining rosemary serve with fresh broad beans and rice, polenta or couscous.