SAUSAGE, LENTILS & SAUCE VERTE

This classic dish developed as a practical pairing, combining sausages and lentils for a nourishing, affordable meal.

Serves: 4

Ingredients:

4-8 Toulouse sausages (depending on how hungry you are)

300g Puy lentils

200g Pancetta (diced)

2 Carrots (small dice)

1 Onion (small dice)

2 Celery sticks (small dice)

1 Leek (small dice)

4 Garlic cloves (small dice)

500ml Chicken stock

375ml Red wine

1 Treviso (or red endive, sliced)

10g Mixed chopped herbs

80g Butter

15ml Red wine vinegar
-
30g Basil (picked)

10g Mint (picked)

15g Parsley (picked)

30g Capers

100g Olive oil

50g Dijon mustard

30g Chardonnay vinegar

Sea salt and freshly cracked black pepper

1. Colour the sausages in the pan and once coloured place to one side. Dice the pancetta and place it into a wide pan over a medium heat. Cook gently until the fat renders and the pancetta is lightly golden.
2. Finely chop the carrots, onion, celery and leek. Add them to the pan with the pancetta and cook slowly for 10–15 minutes until soft but not coloured.
3. Add the garlic and cook for a further minute, then pour in the red wine. Reduce by about half, then add the chicken stock and bring to a gentle simmer, add then lentils and cook for 20-25mins. Add the sausages to the top of the lentils for the last 5 minutes of cooking.
4. Add the Treviso, mixed herbs and butter, stirring until glossy.
5. Finish with the red wine vinegar, seasoning to taste, and keep warm while you prepare the dressing.

-

1. Pick the basil, mint and parsley and place into a blender with the capers.
2. Add the Dijon mustard and Chardonnay vinegar, then slowly blend in the olive oil to emulsify.
3. Season with salt and freshly cracked black.