Lentil And Sausage CasseroleCrazyCatLadyPreheat oven to 400F.
I use ovenproof ramekins for this recipe, because you'll want the sausages to nestle in with the lentils.
1 cup cooked lentils (or barley)
1 pound link sausages
1 cup sharp cheddar cheese
Chopped red onion (about 2 tsp per ramekin)
Garlic, minced or powder, to taste (2 pinches powder per ramekin)
Sage to taste (about 1 tsp each ramekin)
Cracked black pepper
1 large bay leaf
2 slices thick bacon, crumbled
Boil the lentils or barley with the sage, cracked black pepper and a bay leaf. Remove the bay leaf after cooking. Drain. Chop the onion finely.
While it is boiling, fry the bacon and drop the sausage links in boiling water and simmer for 10 minutes. When done, drain the sausage and pat dry.
Crumble the bacon and add it, the garlic, and the onion to the drained lentils or barley in a bowl. Mix well.
Cut the sausage links into 1/4" slices. Put the lentil or barley mix into each ramekin, and top this with the sausage slices.
Bake the ramekins until the sausage turns brown, and turn off the oven. Sprinkle the cheese over each ramekin, and when the cheese melts, remove them from the oven. Let stand for about 5 minutes.
This was one of my Mom's and my favorites, but it's probably one heck of an artery-clogger lol!3 stars