Sausages and lentils with mustard green sauce
When you’re craving something deeply savoury and warming, sausages and lentils are a fantastic choice. Browning the sausages first adds flavour to the lentil stew, which is enriched further with bacon, woody herbs and a sweet mirepoix of shallot, carrot and celery. A green sauce packed with mustard, capers, cornichons and lemon makes a bold and piquant accompaniment which will blow away any seasonal cobwebs.
Ingredients
Metric
Imperial
- 1/2 tbsp of olive oil
- 8 sausages, ideally toulouse-style
- 3 shallots, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- 150g of smoked bacon, finely chopped
- 4 garlic cloves, finely grated
- 2 400g tins of green lentils, drained
- 2 tbsp of sherry vinegar
- 125ml of dry white wine
- 500ml of chicken stock
- 1 bouquet garni, (2 bay leaves, a few sprigs of thyme and parsley tied together with kitchen string)
- 1 tbsp of Worcestershire sauce
- crusty bread, to serve
MUSTARD GREEN SAUCE
- 1/2 bunch of flat-leaf parsley, finely chopped
- 1/4 bunch of chives, finely sliced
- 1/2 bunch of basil, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp of wholegrain mustard
- 1 tbsp of capers, drained
- 1 small garlic clove, finely grated
- 30g of cornichons, finely sliced
- 5 tbsp of olive oil
- 1 lemon, zested, plus ½ juiced
Method
Preheat the oven to 180°C
Heat the olive oil in a large casserole or deep frying pan over a high heat. Brown the sausages well on all sides for 10 minutes until golden. Remove and set aside
- 1/2 tbsp of olive oil
- 8 sausages, ideally toulouse-style
Reduce the heat to medium and add the shallots, carrot, celery and bacon to the pan. Fry for 15 minutes until softened
- 3 shallots, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- 150g of smoked bacon, finely chopped
Add the garlic, cook for 1 minute, then add the lentils to the pan along with the sherry vinegar. Allow the vinegar to evaporate, then add the wine and allow it to reduce until nearly evaporated, stirring regularly
- 4 garlic cloves, finely grated
- 2 400g tins of green lentils, drained
- 2 tbsp of sherry vinegar
- 125ml of dry white wine
Add the stock, bouquet garni and Worcestershire sauce and stir well to combine. Nestle the sausages back into the lentils, transfer to the oven and cook uncovered for 30 minutes, or until the sausages are cooked through. If it looks like it’s drying out, cover the pan to prevent it reducing. If it needs reducing after cooking you can transfer to the hob for a few minutes on a high heat to reduce slightly
- 500ml of chicken stock
- 1 bouquet garni, (2 bay leaves, a few sprigs of thyme and parsley tied together with kitchen string)
- 1 tbsp of Worcestershire sauce
Combine all the mustard green sauce ingredients in a bowl. Taste and season with salt and pepper
- 1/2 bunch of flat-leaf parsley, finely chopped
- 1/4 bunch of chives, finely sliced
- 1/2 bunch of basil, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp of wholegrain mustard
- 1 tbsp of capers, drained
- 1 small garlic clove, finely grated
- 30g of cornichons, finely sliced
- 5 tbsp of olive oil
- 1 lemon, zested, plus ½ juiced
To serve, spoon the lentils into shallow bowls, slice and add the sausages and serve with the green sauce. Serve with thick slices of crusty bread
- crusty bread, to serve
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