Sausages with black lentils, crispy kale & herb vinaigrette

Name: Sausages with black lentils, crispy kale & herb vinaigrette
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 400 g pack No.1 Vintage British Free Range 4 Cheddar & Apple Pork Sausages; 1 red onion; 3 tbsp olive oil; 1 clove garlic, finely sliced; 250 g pouch Merchant Gourmet Puy Lentils; 250 ml chicken stock (not cubes); 250 g pack Essential Kale, thick stalks removed

A comforting, easy supper that’s full of flavours and textures. The oven does most of the work for you.

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Serves2
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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400g pack No.1 Vintage British Free Range 4 Cheddar & Apple Pork Sausages
1 red onion
3 tbsp olive oil
1 clove garlic, finely sliced
250g pouch Merchant Gourmet Puy Lentils
250ml chicken stock (not cubes)
½ x 250g pack Essential Kale, thick stalks removed

For the dressing

½ tbsp wholegrain mustard
½ tbsp red wine vinegar
½ tbsp clear honey
1½ tbsp olive oil
½ x 25g pack flat leaf parsley, leaves finely chopped

Preheat the oven to 200°C, gas mark 6. Snip the sausages apart, then peel and slice the onion through the root into 6 wedges. Put into a large baking tray. Drizzle with 1 tbsp oil and toss to coat. Prick the sausages, then roast for 30 minutes, turning halfway.
Meanwhile, add 1 tbsp oil to a sauté or frying pan and fry the garlic over a medium heat for 2-3 minutes until fragrant, but not coloured. Add the lentils and stock, then bring to a simmer and cook for 5-6 minutes until saucy. Turn the heat off and set aside.
Make the dressing by mixing the mustard, vinegar and honey together in a jam jar or bowl until well combined. Whisk in the oil with a fork until emulsified, then add the parsley and season to taste.
When the sausages and onions have been cooking for 30 minutes, remove the onions to the lentil pan and lower the oven temperature to 180°C, gas mark 4. Put the kale into a bowl, drizzle with the remaining oil and massage with your hands. Season with salt, then spread it around the sausages. Roast for 10 minutes more, until the sausages are golden brown, cooked through with no pink meat and juices that run clear, and the kale is crisp. Stir the kale through the lentils, quickly reheat to a simmer, then serve in bowls with the sausages on top and the dressing drizzled over.

Typical values per serving when made using specific products in recipe