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schistocystis (medicine) and Cumberland sausage with red wine, rosemary and lentils (recipes)


schistocystis (medicine)


schistocystis
Fissure of the bladder.

Origin: schisto-+ G. Kystis, bladder


Cumberland sausage with red wine, rosemary and lentils (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



225g/8oz Italian Umbrian lentils or Puy lentils1 x 750g/1½lb Cumberland sausage3 tbsp olive oil300ml/10fl oz red wine2 garlic cloves, finely chopped2 shallots, finely choppedleaves from 2 sprigs of rosemarysmall handful of small sage leaves1 red chilli, seeded and chopped6 pieces sun-dried tomatoes in oil, drained and cut across into thin strips300ml/10 fl oz beef broth 2 tbsp chopped flat leaf parsleysaltfreshly ground black pepper



Method



1. Drop the lentils into a pan of boiling salted water and cook for about 15 minutes until tender, but still with a little bit of bite left in them. They will be cooked a little more later on. Drain and set aside. 2. Pa ss two large metal skewers diagonally through the sausage to keep it in place during Cooking. 3. Brush the base of a large, deep frying pan with 1 tbsp of the oil and place it over a medium heat. When hot, add the sausage and fry it for 8-10 minutes, turning it over half way through, until nicely browned on both sides and cooked through.4. Transfer to a Baking tray, cover loosely with foil and keep hot in a low oven. 5. Pour the excess oil out of the pan, return the pan to the heat and add the red Wine. 6. Increase the heat and allow it to boil vigorously until it has reduced to about 3 tbsp. Pour the reduction into a bowl and set aside. 7. Add the remaining oil to the pan and add the garlic, shallots, rosemary, sage and chilli. Fry over a medium-high heat until the shallots are soft and lightly browned. 8. Add the sun-dried tomatoes, lentils, red Wine reduction, beef broth and some salt and pepper and leave to simmer gently until the liquid has reduced slightly and the lentils are tender. 9. Stir the chopped parsley into the lentils and spoon them into a warmed shallow serving dish. 10. Put the Cumberland sausage on top, remove the skewers and serve.