Home > Recipes > Puy lentil recipes > Balsamic sausages with puy lentils

Balsamic sausages with puy lentils

Name: Balsamic sausages with puy lentils
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 4 British free-range pork sausages; 2-3 tbsp Merchant Gourmet balsamic vinegar glaze (from major supermarkets) or similar; 250g Merchant Gourmet puy lentils (from major supermarkets); 1 celery stick; 1 large carrot; ½ leek; Knob of butter; 250g Merchant Gourmet puy lentils (from major supermarkets); 200ml good quality fresh chicken stock; ¼ savoy cabbage

Published: 17 Apr 15
Updated: 18 Mar 24

This easy sausage recipe uses clever shortcut ingredients, such as ready-cooked puy lentils and a sticky balsamic glaze, to make a dinner for two you’ll come back to again and again.

Take a look at our balsamic sausage, pepper and red onion traybake too, for an easy dinner that feeds four.

Easy
February 2015

Test kitchen approved

Serves 2
Hands-on time 30 min, oven time 25 min

This easy sausage recipe uses clever shortcut ingredients, such as ready-cooked puy lentils and a sticky balsamic glaze, to make a dinner for two you’ll come back to again and again.

Take a look at our balsamic sausage, pepper and red onion traybake too, for an easy dinner that feeds four.

Nutrition: per serving

Calories: 462kcals
Fat: 24.3g (9.8g saturated)
Protein: 25.9g
Carbohydrates: 31.6g (12.3g sugars)
Fibre: 10.9g
Salt: 3.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

4 British free-range pork sausages
2-3 tbsp Merchant Gourmet balsamic vinegar glaze (from major supermarkets) or similar
250g Merchant Gourmet puy lentils (from major supermarkets)
1 celery stick
1 large carrot
½ leek
Knob of butter
250g Merchant Gourmet puy lentils (from major supermarkets)
200ml good quality fresh chicken stock
¼ savoy cabbage

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 220°C/fan200°C/gas 7. Put the sausages in a roasting tin and brush with the vinegar glaze, then cook for 25 minutes or until cooked through, turning halfway through and brushing with a little more glaze.
Meanwhile, finely chop the celery and carrot, and thinly slice the leek. Melt the butter in a saucepan over a medium heat, then add the vegetables and cook for 10 minutes, stirring regularly. Add the ready-cooked lentils and stock, then cook for 5-10 minutes more until the veg are tender.
While the lentils are heating through, shred the cabbage and cook in a medium saucepan of boiling water for 2-3 minutes until tender. Drain, then serve with the sausages and lentils.