Caramelised Onion Sausage with Green Lentils and Salsa Verde

21st June 2024

Ingredients (serves 4)

6 Cranstons Caramelised Onion Sausages

250g Cranstons Smoked bacon pieces

300g Green Lentils

A splash Cider Vinegar

1 Onion, peeled and finely diced

2 Carrots, peeled and finely diced

2 Celery stalks, trimmed and finely diced

3 Cloves of garlic, peeled and finely chopped

2 Bay leaves, scrunched a little

For the salsa verde

1 Small bunch of basil

1 Small bunch of parsley

1 Small bunch of mint

2 Cloves of garlic

1 tbsp Capers, desalinated and rinsed

3 – 4 Fillets of anchovies

1 tbsp Cider Vinegar, plus more to taste

4 tbsp Olive oil

A good pinch Pure Sea Salt

Cooking instructions

Rinse the lentils under cold running water and let them soak for 30 minutes.
For the salsa Verde; chop the herbs, garlic, and capers by hand and combine them with the vinegar and olive oil. Add the anchovies, a pinch of salt, and black pepper. Adjust the seasoning with more salt and pepper if needed. The salsa verde can be either smooth or chunky based on your preference. Transfer it to a bowl for serving.
In a heavy based casserole dish, heat the olive oil in a large pan over moderate-low heat and add the bacon pieces. Cook for 8-10 mins until nicely browned.
Add the onion, celery, and carrots, cooking for a further 10 minutes until they are soft but not browned. Stir in the garlic and cook for another 2 minutes.
Drain the soaked lentils and add them to the pan with 1 teaspoon of salt. Stir to coat the lentils with the oil and vegetables. Pour in enough cold water to cover the lentils by about 1cm. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 30 minutes or until the lentils are tender, adding more boiling water if necessary.
While the lentils are simmering, heat a small amount of oil in a pan over moderate-low heat and fry the sausages for around 15 – 20 minutes until they are cooked through and nicely browned.
Once the lentils are cooked, remove from heat, add a splash of vinegar, stir and adjust the seasoning to taste.
Add the sausages to the dish and spoon a generous dollop of salsa verde on the side.