Wild Boar Sausage and Lentil Ragu with Gremolata
Ingredients
- 6 wild boar sausages
- 250 g green lentils
- 400 g chopped tomatoes
- 150 ml red wine
- 2 celery sticks
- 4 garlic cloves
- 20 g flat-leaf parsley
- 1 lemon
Nutrition (per serving)
- Calories
- 490 kcal
- Protein
- 31.4 g
- Carbohydrate
- 41.1 g
- of which sugars
- 5.8 g
- Fat
- 17.8 g
- of which saturates
- 6 g
- Fibre
- 9 g
- Salt
- 1.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Remove the sausage meat from the casings. Fry in a large pan with a little oil for 8 minutes, breaking into pieces, until well browned.
- 2
Finely dice the celery and crush 3 garlic cloves. Add to the pan and cook for 4 minutes.
- 3
Pour in the red wine and reduce for 2 minutes. Add the chopped tomatoes and rinsed lentils with 300ml water.
- 4
Simmer for 25–30 minutes until the lentils are tender and the sauce is rich. Season well.
- 5
Make the gremolata by finely chopping the parsley with the remaining garlic clove and lemon zest. Scatter over before serving.
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