• 3servings
  • 30minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tbsp olive oil

  2. 1 onion , finely chopped

  3. 2 cloves garlic , crushed

  4. 8 large garlicky sausages

  5. 200 g wild boar bacon or pancetta

  6. 1/2 bulb fennel , finely chopped

  7. 1 large carrot , chopped

  8. 1 stick celery

  9. 1 tsp thyme , chopped

  10. 1 tsp redcurrant jelly

  11. 1 tsp balsamic vinegar

  12. 450 ml chicken stock

  13. 410 g tinned green lentils

  14. 1 tbsp wholegrain mustard

  15. 2 tbsp creme fraiche

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of the olive oil in a saucepan and add the onions and garlic. Fry gently over a medium heat.

  2. While the onions and garlic are cooking, heat the rest of the oil in a frying pan and fry the sausages for 5-10 minutes, until browned on all sides. Cut into bite-sized chunks and pile into a casserole dish. Set aside.

  3. Add the pancetta, fennel, carrot, and celery into the saucepan with the onion and garlic and cook until the vegetables are tender. Stir in the thyme, then add to the casserole with the sausages.

  4. Stir the redcurrant jelly and balsamic vinegar into the chicken stock and pour into the casserole with the sausages. Bring to the boil and then add the lentils. Reduce the heat and leave to simmer for 10-15 minutes until the lentils are tender.

  5. Mix the crème fraîche and wholegrain mustard together in a small bowl.

  6. To serve, spoon the casserole into a large serving dish and drizzle over the mustard crème fraîche.


Send feedback