Recipe for: Sausages with Lentil and Bacon
HERE is a dish that is cheap, cheerful and tasty. Finding another use for the good old British banger which hasn’t already been done to death is not always easy, but we should make more use of lentils.
If you want, you can also add some cooked new potatoes to make a real hearty dish. I have also thrown in a few slices of hot spicy sausage or chilli – make sure you use a good quality sausage.
I love all kinds of beans and pods. Chickpeas and lentils are amongst my favourites, they are cheap and easy to use and they can accompany an endless list of dishes. I often think we get stuck in having to serve potatoes with everything – get some well-cooked beans mixed with other ingredients and this can be equal to the best potato dish you can make.
SAUSAGES WITH LENTILS AND BACON
Ingredients (serves 2)
4 good large sausages
125g lentils (soaked overnight in cold water)
2 rashers of smoked bacon cut into thin strips
1 onion chopped finely
2 cloves garlic crushed
1 carrot finely diced 50g button mushrooms sliced
1 pint chicken stock
Olive oil
Salt & pepper
Method
1. In a thick bottom pan add a little oil and fry the bacon, onion, garlic, carrots and mushrooms on a low heat, until soft and without colour, for about five minutes.
2. Drain and wash off the lentils in clean water and add to the pan along with the stock. Gently braise for about 30 minutes until the lentils are cooked and the stock is all but absorbed.
3. Meanwhile cook the sausages well by frying or grilling.
4. To serve, add a good glug of olive oil to the cooked lentils, season with salt and pepper and serve with the sausages
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