Pork and Fennel Sausages

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs onion
• 1bunch parsley
• 2clov garlic
• 380g lentils
• 1pcs beef-style stock cubes
• 4pcs pork and fennel sausages
• 50g tomato paste
• 250ml (1 cup) boiling water
• 30ml olive oil
• 8ml white or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Quarter the carrot lengthwise, then cut into 1cm chunks. Finely chop the onion. Finely chop the parsley leaves and stems. Crush 2 garlic cloves. Drain and rinse the lentils. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Cook sausages
   Heat 1 tbs olive oil in a medium deep frypan over high heat. Add the sausages and cook, turning occasionally, for 3 mins or until evenly browned. Transfer the sausages to the lined tray, reserving the oil in the pan. Bake the sausages for 10 mins or until cooked through.
3. Step 3 — Braise lentils
   Meanwhile, return the pan to medium heat. Add the carrot, onion and three-quarters of the garlic and cook, stirring, for 3 mins or until softened. Add half the tomato paste* and cook, stirring, for 1 min or until combined. Add the lentils and stock and bring to a simmer. Cook, stirring occasionally, for 5 mins or until slightly reduced (see Make it yours).
4. Step 4 — Make salsa verde
   While the lentils are cooking, combine the parsley, remaining garlic, 1 tbs olive oil and 1½ tsp white wine vinegar in a bowl and season with salt and pepper.
5. Step 5 — Serve up
   Taste the braised lentils, then season with salt and pepper. Divide the braised lentils among plates, top with the sausages and drizzle with the salsa verde. Enjoy!
6. Step 6 — Make it yours
   Have some spinach or kale on hand? Coarsely chop some leaves, add to the lentils near the end of cooking time and stir until wilted.

Allergens

Sulfit