Sausages with lentils

Sausages with lentils

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
3 rashers bacon, rind removed, halved
6 large pork sausages
250g lentils
2 onions, each studded with 3 cloves
1 bouquet garni
freshly ground black pepper
parsley, chopped, to garnish (optional)
salt

Method

  1. Place bacon in a large saucepan over low heat and cook until fat melts. Add sausages to pan and fry, turning occasionally, until evenly browned. Add lentils, onions, bouquet garni, salt and pepper.
  2. Pour in sufficient water just to cover the ingredients. Bring to the boil, then cover and simmer gently for 30–40 minutes or until lentils are tender and liquid has been absorbed.
  3. Remove bouquet garni and onions and serve hot, garnished with parsley, if desired.
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