Braised Sausages and Lentils

This is a very special one-pot-job adapted from a recipe by Lucy Corry of published in the Christchurch Press, Life section, page 7 on 11 July 2018. Thanks again, Lucy.



¼ cup olive oil.

4 pork sausages.

1 brown onion, peeled and finely chopped.

2 cloves garlic, peeled, chopped.

1 small carrot, peeled, grated.

1 small stick celery, finely chopped.

2 sprigs thyme.

½ cup green lentils.

1 ½ cups chicken stock.

Salt and pepper to taste.

4 leaves silver beet, stems removed and chopped.

Juice and zest of a lemon.



Heat the oil in a sauté pan over a hot flame and fry the sausages until browned. Remove and reserve. Place the onion, garlic, celery and carrot in the pan and stir fry until beginning to brown. Add the thyme, the lentils, the stock and the salt and pepper, stir well and bring to the boil. Nestle the sausages into the mixture, cover and simmer for 25 minutes. Stir in the silver beet and the lemon, simmer for another 5 minutes and serve immediately.


Serves: 2.

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