Bangers for bonfire night
Sausages and lentils

Sausages and lentils

This wholesome tasty dish of posh pork and leek sausages perched on Puy lentils with mushrooms is a hearty meal that should warm you up before bracing the cold for that 5th November firework display. 

Serves 4

225g/8oz Puy lentils
4 tbsp sunflower oil
3 shallots, peeled and finely chopped
175g/6oz chestnut, or button mushrooms, wiped and quartered
salt and freshly ground black pepper
12 pork and leek sausages

For the sauce:
2 tbsp Maille Wholegrain mustard
4 tbsp double cream
juice of half a lemon

How to make:

  1. Cook lentils in simmering water, until tender.  Drain and reserve. 
  2. Heat 2 tbsp oil in a pan and fry shallots until softened.  Remove from pan and add to lentils. 
  3. Add mushrooms to pan with 1 more tbsp oil and cook mushrooms until browned.  Remove from  pan with a slotted spoon and add to lentil mix. 
  4. Season with salt and freshly ground black pepper.  Reserve, keeping warm.
  5. Heat remaining oil in a pan and gently fry sausages over medium heat until browned all over.
  6. At the same time, spoon Maille Wholegrain mustard into a small pan and add cream and lemon juice.  Mix well and heat through.
  7. Pile lentil mix in the center of four plates and top each with three sausages.  Drizzle over the Maille Wholegrain mustard sauce.

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