Balsamic sausages with puy lentils

Balsamic sausages with puy lentils
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min, oven time 25 min

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.

Nutrition: per serving

Calories
462kcals
Fat
24.3g (9.8g saturated)
Protein
25.9g
Carbohydrates
31.6g (12.3g sugars)
Fibre
10.9g
Salt
3.2g
Calories
462kcals
Fat
24.3g (9.8g saturated)
Protein
25.9g
Carbohydrates
31.6g (12.3g sugars)
Fibre
10.9g
Salt
3.2g

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Next time chop the sausages, fry, then toss with the lentils, olive oil, lemon juice and chopped fresh parsley.

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