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£9.60/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Arrange the sausages on a large nonstick baking tray. Roast for 20-25 minutes, turning halfway through cooking, until golden, cooked through, the juices run clear and no pink meat remains.
Meanwhile, heat the oil in a large pan over a medium-high heat and fry the carrots and rosemary with a pinch of salt for 5 minutes until starting to soften. While they cook, remove the woody stems from the cavolo nero and finely slice the leaves; stir them into the carrot mixture and fry for another 5 minutes until glossy and starting to wilt. Stir in the lentils, 150ml water and the caramelised onion; cook for 3 minutes until piping hot. Remove the rosemary sprigs, stir through the vinegar and season. Divide among 4 plates and serve with the sausages.
Typical values per serving when made using specific products in recipe
Energy | 3,200kJ/ 767kcals |
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Fat | 41g |
Saturated Fat | 12g |
Carbohydrates | 43g |
Sugars | 17g |
Fibre | 13g |
Protein | 50g |
Salt | 2.4g |
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