SAUSAGE CHOLENT - TASTY JEWISH CASSEROLE
Prep time: 30 minutes
Cooking time: 2.5 hours
6 beef sausages
1 onion, peeled diced
4 cloves garlic, crushed
1 cup chopped celery 1/2 tsp fennel seeds
1/2 tsp paprika
1/2 ginger powder
1 pkt fresh thyme
1/2 cup lentils
1/2 cup pearl barley
1 can chickpeas, drained 1/2 tsp sea salt
1 ltr bone broth (or stock)
Preheat oven to 150 degrees,
Heat a cassorole pot or dutch oven. Add one tbsp of oil and then cook the sausages until lightly coloured on both sides.
Remove and set-aside
Add the onions and garlic to the pot along with the chopped celery, fennel seeds, paprika, ginger and thyme.
Saute for a couple of minutes before adding the lentils and pearl barley.
Add the bone broth (or stock), sea salt and then place the sausages on top before covering and baking in the oven for 2 hours.
After this time remove and add in the chickpeas before continuing to cook for a further 30 minutes.
Remove from the oven and serve in the middle of the table with some freshly toasted garlic bread and a green salad.