Home-made sausages with lentils

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.