Boereworse with Continental Lentils

Boereworse is the traditional South African sausage inspired by the Dutch.

Although boereworse is great on the braai,

it's also great cooked in a pan for a cold winter's supper.

Here is more of a continental touch

to serving boereworse.

Ingredients:
olive oil
Boereworse, coiled and skewered so as to hold its shape while cooking.
3 garlic cloves, chopped fine
1 shallot, chopped fine
2 sprigs of rosemary and 4-5 sage leaves, chopped together
1 red chilli, finely chopped
3-4 pieces of oven-dried tomatoes, or sun-dried tomatoes if you have them. If you prefer you can use a fresh, seeded and skinned tomato with a teaspoonful of muscovado sugar added to increase the sweetness.
125ml continental lentils, cooked in water. (I don't add salt to the water because this makes the skins of the lentils hard.)
125ml red wine
125ml chicken stock
30ml fresh flat leaf parsley, chopped
Sea salt and freshly ground black pepper to season

Method:
Add enough olive oil to a frying pan to coat the base of the pan. Allow the oil to heat up then add the coil of boereworse. Fry on both sides until cooked through.
Remove the the worse from the pan, take off some of the fat and add the wine to deglaze the pan. Simmer until the wine has been reduced to about 1/3. Pour off the reduced red wine.
In the same pan, heat about 30ml of olive oil, add the garlic, shallot and sweat until glassy. Add the herbs, the chilli and the tomatoes and fry gently until the vegetables are all soft.
Transfer the cooked, drained lentils to the pan with the reduced wine and chicken stock.
Simmer to reduce and thicken the sauce. Finally add the chopped parsley and season to taste.
Transfer the lentils to a serving dish, top with the coil of boereworse and serve.