Sausages with braised lentils, mash and poached eggs
An average of 4.5 out of 5 stars from 6 ratings
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
- Dietary
- Nut-free
Try this comforting sausage supper for a cosy autumn date night dinner.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- olive oil: 2 tbsp olive oil
- sausages: 4 pork and fennel sausages
- pancetta: 150g/5½oz smoked pancetta, diced
- onion: 1 onion, finely chopped
- carrot: 1 carrot, peeled and diced
- celery: 2 celery sticks, diced
- garlic: 3 garlic cloves, crushed
- lentils: 400g/14oz cooked green or brown lentils
- thyme: small bunch fresh thyme
- bay leaf: 1 bay leaf
- red wine: 150ml/¼ pint red wine
- chicken stock: 300ml/½ pint hot chicken stock
To serve
- chives: 1 tbsp chopped fresh chives
- mashed potato: soft mashed potato
- eggs: 2 soft poached eggs
Method
Place a frying pan over a high heat then add the sausages and pancetta and cook until brown on all sides. Remove and set aside. This will take 4–5 minutes.
Add the onions, carrots, celery and garlic to the same pan, reduce the heat and sweat for 10 minutes until soft.
Add the lentils, thyme and bay leaf.
Pour in the red wine and reduce by half, then add the stock and reduce by half again. This will take 5–8 minutes.
Add the sausages and bacon back to the pan and simmer for a few minutes until cooked through.
To serve, add a big spoonful of soft mash to a plate, top with the lentils and sausages and then the poached egg and chives.
