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How To Cook Heritage Breed Sausages, Puy Lentils and Sweet Peppers

How To Cook Heritage Breed Sausages, Puy Lentils and Sweet Peppers

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Method for the sausages & bacon:

  1. Preheat a heavy based frying pan over medium high heat.
  2. Add a little poultry fat or oil and fry the bacon until crispy then set to one side.
  3. In the same pan-fry the sausages for 5 to 6 minutes, turning frequently on all sides until golden brown.

Method for the lentils:

  1. In a heavy based casserole, soften the onion, garlic and carrots in the schmaltz for 5 minutes over a medium heat.
  2. Next, add vinegar and tomato puree then reduce to a glaze before adding the stock and cooked, drained lentils, bring to a simmer and thicken with the corn flour mix.
  3. Fold through the peppers, parsley and sausages, season to taste with salt & pepper and gently simmer for final couple of minutes.

Serving suggestion:

  • Serve piping hot with the crisp bacon, crusty baguette and a dollop of mustard.

  • The Ingredients
  • • 6 x Heritage Breed Pork & Caramelised onion sausages
  • • 6 rashers dry cured streaky bacon (smoked or natural)
  • • 2 tbls. Chicken Schmaltz or duck fat
  • • 150 g Puy lentils (rinsed in cold water then simmered until tender 25-30 minutes)
  • • 1 large white onion peeled & cut in slices
  • • 100 g roasted red pepper cut into strips
  • • 2 carrots peeled & thinly sliced
  • • 1 clove garlic crushed
  • • 30 ml aged sherry vinegar or balsamic
  • • 1 tbsp. Tomato puree
  • • 350 ml rich poultry or beef stock
  • • 1 Tbls. corn flour mixed with a little cold water
  • • Small handful picked parsley
  • • Sea salt & Black pepper

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