Home-made sausages with lentils
By: Gino D'Acampo
-
Home-made sausages with lentils
- Prep time:
- 30 mins
- Cook time:
- 50 mins
- Serves:
- 4
Gino D'Acampo combines home-made spiced sausages with braised lentils to create a substantial, warming meal
Ingredients
- 200g smoked Pancetta
- 4 tbsp Italian Olive oil
- 1kg minced pork
- 1 tbsp Fennel seeds
- 2 tbsp freshly ground black pepper
- 1 tbsp finely chopped flat leaf Parsley
- 1 pinch Salt
- 2 pinches freshly grated Nutmeg
- 1 egg whites
- 3 tbsp extra virgin Italian Olive oil
- 1 medium Onion, finely chopped
- 1 stick Celery
- 3 pinches Chilli powder
- 600g tinned Lentils
- 200g tinned chopped tomatoes
Method
1. Fry the pancetta in 1 tablespoon of olive oil in a frying pan for 3 minutes and allow to cool.2. To prepare the sausage mixture, place the pork and pancetta in a large bowl, add the fennel seeds, black pepper and the parsley. Season with salt, add the nutmeg, the egg white and the extra-virgin olive oil and mix well.
3. Wrap the mixture in cling film to create a sausage shape, make 8 individual sausages and allow to rest for at least 2 hours.
4. In a large saucepan, fry the onions in the remaining olive oil until golden, add in the celery and the chilli and allow to soften.
5. Add the sausages and cook for 2 minutes turning frequently. Add the lentils (with their liquid) and the chopped tomatoes, season with salt and cook for 20 minutes on a low heat covered with a lid. Remove the lid and cook for a further 15 minutes.
6. Place some lentils in the middle of each serving plate, top each portion with 2 sausages and serve with some warm crusty bread.









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