Sticky sausage and lentil stew

  • Serves 4
  • Takes 10 minutes to make and 25 minutes to cook
  • Easy
A flavour-packed meaty dinner to chase off the winter blues, this sausage recipe is quick and easy to make.

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  • 1 tbsp olive oil
  • 8 pork chipolata sausages
  • 1 onion, chopped
  • 150g chantenay carrots, quartered lengthways
  • 2 parsnips, quartered lengthways
  • 150g field mushrooms, roughly chopped
  • 2 tsp Marmite
  • 1 heaped tbsp runny honey
  • 250ml dark ale
  • 250g ready-cooked Puy lentils
  • Chopped fresh flatleaf parsley
  • Crusty bread, to serve


  1. Heat 1 tbsp olive oil in a heavy-based pan and brown the sausages on all sides, then set aside.
  2. Add the onion, carrots and parsnips. Fry for 8 minutes until golden brown and softened. Add field mushrooms and cook for 2 minutes more.
  3. Return the sausages to the pan and stir through the Marmite and runny honey. Pour over the dark ale, bring to a simmer and add the Puy lentils. Bubble for 5 minutes until sticky, then check the seasoning. Scatter with chopped fresh flatleaf parsley and serve with crusty bread.
  • This would also work well with spicy sausages.

From February 2009

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