Pork sausages are a great camp food staple. They can be used for any meal occasion; breakfast, lunch or as in this case, dinner where I have created a tasty casserole using a can of apple cider. The lentils in this recipe help to create the silky sauce, as well as adding a boost of much needed fibre to keep you healthy on the road.
1 cup rice
1 onion, peeled, sliced
500g pork sausages
2 tablespoons flour
1 chicken stock cube (optional)
1 can apple cider
1 can brown lentils, drained
½ head of broccoli, cut into small florets
- Cook rice, keep covered and set aside.
- Heat a large pan with a drizzle of oil over medium high heat, add onion and cook until starting to soften.
- Add sausages to the pan and cook, until browned on all sides but not cooked through. Sprinkle over flour and stock; cook, stirring, for 1 minute.
- Add the cider and use a spoon to scrape the bottom of the pan to ensure flour is mixed through. Add lentils and stir through.
- Bring to the boil, turn heat down to a simmer and cook for 8-10 minutes or until the sausages are cooked through and the sauce has thickened.
- Remove from heat, cover to keep warm. Bring a small pot of water to the boil, cook broccoli for 2-3 minutes, drain and season with salt and pepper.
- Check pork casserole for seasoning, adjust as needed with salt and pepper. Divide rice between plates, top with casserole and serve with broccoli.
- Brown sausages on all sides without piercing the skin as this will release all of their juices, making them dry and crumbly.
- Chicken or veal sausages can be used in place of pork
- Any greens can be used in place of broccoli. Add peas or spinach to the casserole to keep pots down to a minimum.
- Rice can be substituted for mashed potato