This Italian sausage and Puy Lentils with a Tomato Salsa Recipe is the Italian’s version on sausages and mash. Instead of the mash, you have lentils and a delicate salsa with a good grilled sausage. It is a genius combination!
Italian Sausages and Puy Lentils
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Ingredients for Italian Sausages and Puy Lentils
8 medium-sized quality Italian sausages, or good quality Cumberland Sausages
500g purple-sprouting broccoli1/2 lemon, juice of
Extra virgin olive oil
Freshly ground black pepper
For the Salsa:
1 small red onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 small cinnamon stalk
1 tsp dried red chilli flecks
3 tablespoons red wine vinegar, plus extra for dressing
2 x 400g good-quality tinned plum tomatoes
For the lentils:
400g Puy lentils
2 cloves garlic, peeled
1 bay leaf
1 handful fresh flat-leaf parsley, leaves chopped, stalks reserved
Red wine vinegar or sherry vinegar
1 tsp fresh thyme tips, finely chopped
First, start with the salsa by putting about a tablespoon of olive oil into a pan and then adding the chopped onion and sliced garlic. Throw in the cinnamon stick and the chilli flecks and then fry on a gentle heat for 10 minutes until the onions are soft and sweet.
Next, turn up the heat and add the red wine vinegar. It will steam up and it might even make you cough but this is normal as its vinegar. Now turn the heat down to low and add the tinned tomatoes and bring to the boil. Simmer slowly for half an hour while you get on with the lentils cooking.
Put a pan of water on for your broccoli and preheat the oven to 200ºC.
Place the lentils into a saucepan and then cover them with water. Add the whole cloves of garlic, the bay leaf and some tied-up stalks from the parsley. Simmer for around 20 minutes, making sure that you top up with hot water to keep the lentils covered.
Toss your sausages in a little olive oil and put them in a roasting tray in the preheated oven for 25 minutes or until golden and crisp.
Drop your broccoli into boiling water for a few minutes when the sausages come out of the oven.
When done, drain in a colander and toss in a bowl with a squeeze of lemon juice and some extra virgin olive oil.
Once the lentils are cooked, remove the parsley stalks and bay leaf and pour away most of the water from the pan. Mash the garlic cloves up with a spoon, mix in with the lentils and dress them using 4 tablespoons of good extra virgin olive oil and 1 or 2 tablespoons of good vinegar. Throw in all the finely chopped parsley leaves, mix and season.
Remove the sausages from the roasting tray and pour away any fat.
Tip the lentils into the serving bowls and then remove the cinnamon stick from the salsa. Season well to taste and spoon it over your lentils. Place 2 sausages, either sliced or whole, on top. Sprinkle with the thyme and serve with a big bowl of steaming broccoli and enjoy!