‘Tis the season for proper hearty food. So pull out your thickest, snuggliest jumper. Don your favourite wooly socks. And head to the kitchen to make the heartiest of Sunday dinners with this awesome sausage and lentils recipe.
Our lovely Europeans friends in France and Italy absolutely love pairing sausages and lentils; it’s almost their version of bangers and mash. I can see why. When done well, this dinner is in ultimate comfort food territory.
Just think, with a bit of luck you can get this dinner ready in time to re-watch last night’s Doctor Who!
In my version of sausages and lentils I took a bit of inspiration for Gordon Ramsay’s recipe, but I totally changed it to suit my liking. I rarely stick to other people’s recipes.
Anyhow… I like to flavour the lentils with bacon, onion and sweet potato as I think they contrast perfectly with the earthiness of the puy lentils. Then I cook the sausages with garlic and wine to really sweeten and caramelise the meat. Finally, you really need the fresh herbs to lift the dish at the end as this is heavy duty eating (I did say comfort food!).
- 2-4 tbsp vegetable or olive oil
- 250g bacon lardons
- 1 medium onion, finely sliced
- 1 medium sweet potato, peeled and sliced into 1cm cubes
- 2 bay leaves
- 500g puy lentils, rinsed and drained
- 3 garlic cloves, peeled and roughly chopped
- 12 cumberland/lincolnshire sausages
- 100ml white wine
- Handful flat leaf parsley, roughly chopped
- Salt and freshly ground black pepper
- In a large heavy-bottomed saucepan heat half the oil and fry the bacon lardons until they start to become golden.
- Pop in the onion, sweet potato and bay leaves, and cook over a medium-low heat for 5 minutes, or until the onion begins to brown. Stir regularly to ensure the mixture doesn’t stick.
- Add the lentils to the pan, stir well with the mixture. Pour fresh water over the lentils until about 2cm above. Bring to the boil, stir again, cover with a lid and reduce heat to low. Allow to simmer for around 25 minutes or so, until the water has been absorbed.
- In a large heavy-bottomed frying pan heat the remaining oil and fry the sausages for around 5-7 minutes, turning regularly to ensure an even colouring.
- Add the garlic and keep stirring for a minute to ensure it doesn’t burn. Pour in the white wine, stir and bring to the boil before reducing the temperature and allowing the sausages to braise for around 15 minutes. Turn the sausages regularly with tongs.
- Season the lentils generously with salt and pepper before tipping into the large frying pan with the sausages. Stir gently to combine.
- Sprinkle with a handful of flat leaf parsley and an extra grinding of black pepper before serving.
Join our tribe
We promise to pop a whole host of good stuff into your inbox every Wednesday to brighten up your week. Can't say fairer than that now can we?