This easy sausage recipe uses clever shortcut ingredients, such as ready-cooked puy lentils and a sticky balsamic glaze, to make a dinner for two you’ll come back to again and again.
Take a look at our balsamic sausage, pepper and red onion traybake too, for an easy dinner that feeds four.
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Ingredients
- 4 British free-range pork sausages
- 2-3 tbsp Merchant Gourmet balsamic vinegar glaze (from major supermarkets) or similar
- 250g Merchant Gourmet puy lentils (from major supermarkets)
- 1 celery stick
- 1 large carrot
- ½ leek
- Knob of butter
- 250g Merchant Gourmet puy lentils (from major supermarkets)
- 200ml good quality fresh chicken stock
- ¼ savoy cabbage
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Method
- Heat the oven to 220°C/fan200°C/gas 7. Put the sausages in a roasting tin and brush with the vinegar glaze, then cook for 25 minutes or until cooked through, turning halfway through and brushing with a little more glaze.
- Meanwhile, finely chop the celery and carrot, and thinly slice the leek. Melt the butter in a saucepan over a medium heat, then add the vegetables and cook for 10 minutes, stirring regularly. Add the ready-cooked lentils and stock, then cook for 5-10 minutes more until the veg are tender.
- While the lentils are heating through, shred the cabbage and cook in a medium saucepan of boiling water for 2-3 minutes until tender. Drain, then serve with the sausages and lentils.
Nutrition
- 462kcals Calories
- 24.3g (9.8g saturated) Fat
- 25.9g Protein
- 31.6g (12.3g sugars) Carbs
- 10.9g Fibre
- 3.2g Salt
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