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Home-made sausages with lentils

Gino D'Acampo
Gino D'Acampo combines home-made spiced sausages with braised lentils to create a substantial, warming meal

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.

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Serves: 4

Prep: 30 min
Cook: 50 min

Ingredients
200g smoked pancetta, finely diced
4 tbsp Italian olive oil
1kg minced pork
1 tbsp Fennel seeds
2 tbsp freshly ground pepper
1 tbsp finely chopped flat-leaf parsley
1 pinch Salt
2 pinches freshly grated nutmeg
1 egg white
3 tbsp Italian extra virgin olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
3 pinches dried ground chilli
600g canned lentils
200g tinned chopped tomatoes