Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

In­gre­di­ents (serves 4)

8 bratwurst sausages 1 brown onion, finely diced 4 cloves gar­lic, minced 2 tsp baby ca­pers 1 Tbsp un­salted but­ter 1 ½ cups small green lentils, washed 3 cups chicken stock ½ bunch pars­ley, finely chopped ½ bunch tar­ragon, finely chopped ¼ bunch mar­jo­ram leaves Sea salt flakes and freshly-milled black pepper. Roasted toma­toes, to serve


1 Cook the bratwurst sausage on a hot bar­be­cue grill for 8 min­utes, turn­ing sev­eral times, un­til firm. Keep warm on the rack. 2 Mean­while, saute the onion, gar­lic and ca­pers in but­ter for 5 min­utes, un­til soft­ened, then add the lentils and stock. 3 Sim­mer for 20 min­utes, un­til the liq­uid is ab­sorbed. Stir in the herbs and sea­son with salt and pepper.

4 Serve with the sausages and roasted toma­toes.

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