Sausages with Puy Lentils & Kale : a Campfire Recipe
A hearty and filling meal for four cooked over an open fire. The taste of wood smoke adds to the flavour.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 people
- 2 tbsp sunflower oil divided
- 1 large onion finely chopped
- 1 clove garlic finely chopped
- 500 grams ready cooked puy lentils I use Merchant Gourmet sachets x 2
- 400 gram tins Italian plum tomatoes
- 75 ml red wine
- 8 good quality pork sausages
- 2 handfuls kale or spinach
Get a fire going in a fairly deep fire pit. Lay a grill across the top to use as your hob, and heat up your cast iron skillet. This can be made, even quicker, over a gas camp stove, but the wood smoke really adds a unique flavour to the dish.
Heat half the sunflower oil in the skillet and fry the garlic and onions until they begin to soften. Depending on the strength of your fire this might take a while.
When the onions have softened, transfer them to a deep sided cast iron pot and keep cooking them at a lower heat further away from the middle of the fire (as pictured).
Add the remaining sunflower oil to the skillet and fry the sausages until browned and cooked through.
While the sausages are cooking, add the puy lentils, tomatoes and red wine to the onion mixture and cook over a low heat until it reduces and forms a lovely rich gravy.
When the sausages are cooked, add them to the puy lentil mixture along with a generous handful or two of kale or spinach, stir until just wilted and serve immediately.