Sausage and Lentils
Sausages and lentils are such a great combination and this recipe is adapted from Nigel Slater who is marvellous with ideas for hearty meals. This is a dish which you can put together in no time so is ideal if you’ve been working. Most of the butchers in this area sell excellent sausages and I would recommend these rather than their supermarket counterparts.
200 g small brown lentils. Puy lentils are good.
150g pancetta or smoked bacon chopped roughly
200g mushrooms chopped
1 large onion chopped
2 or 3 cloves garlic chopped
1 handful chopped parsley
8 large pork sausages
Salt and pepper
- Rinse the lentils in a sieve under cold running water and stand to drain.
- Fry the pancetta or bacon for a couple of minutes until the fat starts to run and then add the onion to the pan.
- Continue to cook for about 4 minutes, stirring to avoid sticking. The onion will turn translucent and then add the mushrooms and the garlic. Stir together and cook for about 5 minutes.
- Add the lentils and enough boiling water to cover them by about an inch.
- Return to boil and simmer for about 25 minutes. Test to see whether the lentils are soft and add salt and pepper. Don’t be tempted to add the salt earlier on as it may make the lentils hard.
- While this is cooking, fry or grill the sausages until they are nice and brown. Turn them to achieve even colour and to avoid sticking.
- When the sausages are ready, turn up the heat on lentil mixture and reduce if there is still too much liquid. They should be sloppy but not watery.
- Serve the sausages on a bed of the lentil mixture and sprinkle with parsley.