Sausages with braised lentils, mash and poached eggs
Try this comforting sausage supper for a cosy autumn date night dinner.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 2 tbsp olive oil
- 4 pork and fennel sausages
- 150g/5½oz smoked pancetta, diced
- 1 onion, finely chopped
- 1 carrot, peeled and diced
- 2 celery sticks, diced
- 3 garlic cloves, crushed
- 400g/14oz cooked green or brown lentils
- small bunch fresh thyme
- 1 bay leaf
- 150ml/¼ pint red wine
- 300ml/½ pint hot chicken stock
To serve
- 1 tbsp chopped fresh chives
- soft mashed potato
- 2 soft poached eggs
Method
Place a frying pan over a high heat then add the sausages and pancetta and cook until brown on all sides. Remove and set aside. This will take 4–5 minutes.
Add the onions, carrots, celery and garlic to the same pan, reduce the heat and sweat for 10 minutes until soft.
Add the lentils, thyme and bay leaf.
Pour in the red wine and reduce by half, then add the stock and reduce by half again. This will take 5–8 minutes.
Add the sausages and bacon back to the pan and simmer for a few minutes until cooked through.
To serve, add a big spoonful of soft mash to a plate, top with the lentils and sausages and then the poached egg and chives.
