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

Name: How To Cook Heritage Breed Sausages, Puy Lentils and Sweet Peppers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2-3
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

10 mins
45 mins
medium
2-3

Recipe by

Jeff Baker

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

Shop our Sausages & Bacon

Method

sausages, puy lentils and sweet peppers recipe ingredients

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

METHOD FOR THE LENTILS:

In a heavy based casserole, soften the onion, garlic and carrots in the schmaltz for 5 minutes over a medium heat.
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.
Fold through the peppers, parsley and sausages, season to taste with salt & pepper and gently simmer for final couple of minutes.

to serve: