Waitrose and Partners
Wild garlic sausages with caramelised onion lentils

Wild garlic sausages with caramelised onion lentils

Really good sausages plus nutty lentils make a dreamy autumn dinner. Just add mustard... 

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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Ingredients

  • 2 x 400g packs No.1 British Free Range Wild Garlic Pork Sausages
  • 1 tbsp olive oil
  • 3 carrots, scrubbed and coarsely grated
  • 3 sprig/s rosemary
  • 200g cavolo nero
  • 2 x 250g pouches Puy lentils
  • 3 tbsp Belazu Flavour Hacks Caramelised Onion
  • 2 tbsp balsamic vinegar

Method

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,200kJ/ 767kcals

Fat

41g

Saturated Fat

12g

Carbohydrates

43g

Sugars

17g

Fibre

13g

Protein

50g

Salt

2.4g

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