Braised sausages with puy lentils

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1 tablespoon olive oil

100 g (3½ oz) pancetta, cut into cubes

2 red onions, finely chopped

12 Toulouse sausages, or any good-quality fresh pork sausages

2 garlic cloves, bruised

2 thyme sprigs

300 g (10½ oz/1½ cups) puy lentils or tiny blue-green lentils

750 ml (26 fl oz/3 cups) tinned chicken consommé

150 g (5½ oz) baby English spinach leaves, finely chopped

crusty bread, to serve


1. Heat the olive oil in a large heavy-based frying pan. Add the pancetta and sauté over medium–high heat for 5–6 minutes, or until browned. Using a slotted spoon, remove the pancetta and place in a bowl.

2. Add the onion to the pan and sauté over medium heat for 5–6 minutes, or until softened and only lightly browned. Remove the onion and add to the pancetta.

3. Fry the sausages in the same pan, in batches if necessary, for 10 minutes, or until deep golden all over, turning often.

4. Return the pancetta and onion to the pan, add the garlic, thyme and lentils and stir together well. Pour in the consommé and bring to the boil. Reduce the heat, cover and simmer for 30–35 minutes, or until the lentils are tender.

5. Stir in the spinach and season to taste with sea salt and freshly ground black pepper. Serve in warmed bowls with crusty bread.