Feel free to substitute your choice of sausage. Most anytime I cook with red meat, it is venison! Bill and family believe that the family that hunts together stays together. Our freezer is full each year! Did you know South Carolina has the longest deer season in the nation? It runs from August 15th to January 1 each year.
Today's Recipe: Lentils and Sausage
- 2 cups dry lentils
- 1 lb of ground sausage, as stated above I use bulk venison sausage, relatively mild but if you like it hot, feel free
- 1 tsp cayenne pepper
- 6 cups of chicken broth or water
- 1 can diced tomatoes, do not drain
- 3 cloves of garlic minced
- 1 medium onion diced
- 1/2 cup of diced carrots
- 1/2 bell pepper diced
- 2 tbs italian seasoning
- 1 tsp fennel seed crushed
- Salt & Pepper to taste
- Brown the sausage and drain excess fat.
- Saute the onion, garlic, bell pepper and carrots for about 4 minutes or until the onion is translucent
- Add the meat back into the pan along with the salt, pepper, cayenne, italian seasoning and fennel seed. Saute an additional minute or two, stirring to mix the ingredients.
- Add the 6 cups of broth, diced tomatoes and the lentils.
- Bring to a boil
- Taste the broth and adjust seasonings as needed.
- Reduce heat and simmer on low for 30-45 minutes or until lentils are tender.
- Follow Directions for first three bullets
- Then add meat mixture to the crockpot
- Add broth, lentils and tomotoes. Stir.
- Cook on low for 5-6 hours; high for 3-5 hours or until the lentils are tender.
I usually serve with cooked brown rice, fresh bread and a nice salad. Crackers work well too! This recipe will easily serve 6-8 people. Freeze the leftovers for another quick meal.