19th October 2020
Pork Sausages with Lentils
British sausages are absolutely delicious. In fact, according to the Independent, “Britons eat around 175,000 tonnes of sausages every year - worth £530 million. That amounts to 1.7 billion sausage dinners. Five million Britons eat sausages daily.” If you want a sausage dish worth sharing this week, our head chef has given us his favourite:
400g green lentils, rinsed & drained
8 thick pork sausages
2 onions, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, crushed
1 apple, peeled, cored, cut into 1cm pieces
1 small bunch thyme
1 bay leaf
330ml apple cider
330ml chicken stock
2 tbs olive oil
Sour cream to serve
Serves 3 - 4
Bring a pan of salted water to the boil and cook the lentils for 15-20 minutes until tender. Drain, then set aside for later.
Heat 1tbs of olive oil in a large pan over a medium-low heat. Cook the sausages for 6-8 minutes until browned. Transfer to a seperate dish and set to the side.
Heat the remaining 1tbs of olive oil over a medium-low heat. Add the onion, garlic & celery, then cook for 2 minutes or until the ingredients have softened.
Raise the pan to a medium heat, add the apple, fresh thyme and the bay leaf. Cook for a further 3-4 minutes until soft and then season.
Add the cider and stock, then bring to a simmer and cook for 7-8 minutes until the liquid is slightly reduced.
Return the sausages to the pan with the celery and lentils, cook for 4-5 minutes until warmed through.
Ladle lentil mixture among serving plates and top with the sausages.
Serve with the soured cream to your preference.
Pair with an ice cold lager or more of the cider from cooking, if you consume alcohol.