Braised sausages with Puy lentils

Latest comments and suggestions

• lizsalv

  30 January 2010

  lizsalv rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kazzie

  08 April 2010

  kazzie rated and commented on this recipe

  

  This was really yummy, would not changed a thing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• zisforzebra

  31 August 2010

  zisforzebra rated and commented on this recipe

  

  Made this with Gluten Free sausages for my father in law. It was very nice but I found the sauce a bit rich and the lentils seemed to take ages. We ate it with some garlic bread. I would definately make it again though, perhaps with more water/stock and less wine.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kate

  13 September 2010

  kate rated and commented on this recipe

  

  When I told the family they were having sausage and lentils for dinner to say they were less than thrilled is an understatement!! When they had finished eating it they were all complaining because I had not made enough for seconds. Really tasty and flavourful, give it a try don't be put off by what looks like a few boreing ingredients.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jacqueline Boux

  13 October 2010

  Jacqueline Boux rated and commented on this recipe

  

  Used Toulouse sausages and the garlic worked well with the pancetta. Quite robust flavours - a tasty midweek supper.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lauren Ricci

  26 October 2010

  Lauren Ricci rated and commented on this recipe

  

  I did alter this and I think it missed the wine & bacon but it was still tasty and I wanted a healthier version. I halved the sausage amount replacing them with mushrooms, carrots and peas to increase veg. I added garlic, tomato purée and Worcester sauce to add flavour. I used 100g of lentils and it needed 500ml stock. Served with curly kale for quick mid week supper.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen

  30 January 2011

  Helen rated and commented on this recipe

  

  Absolutely lovely. The lentils took far longer to cook though - around 40 mins. Very tasty dish and simple to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MartinandLou

  16 March 2011

  MartinandLou rated and commented on this recipe

  

  Cooked it a couple of times, dead simple and really tasty. Tried the recipe using Chorizo instead of pancetta, gave it a bit more depth of flavour. Doing it again tonight.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rowena

  12 April 2011

  Rowena rated and commented on this recipe

  

  Really tasty and the family loved it. A great way to get lentils down the children (& the husband!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KittyFliip

  01 May 2011

  KittyFliip rated and commented on this recipe

  

  So easy and so tasty! Made this from 'stuff' left in the fridge and store-cupboard and was very pleasantly surprised by the amazing end result. I will definitely be making it again soon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pedwar

  26 May 2011

  Pedwar rated and commented on this recipe

  

  I used a dash of balsamic instead of the wine and finished it with a good handful of chopped fresh parsely and a little creme fraiche - very very nice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• susiebrown

  16 August 2011

  susiebrown commented on this recipe

  I cook this often for my husband using what I've got in the fridge. Usually cook in the oven for about an hour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kate

  03 November 2011

  kate commented on this recipe

  Have cooked this dish many times, but did it for the first time for vegetarian guests, using veggie sausage leaving out the panceta and using vegetable stock, mixed with the lentils this was a really satisfying meal, even my meat loving oh had a taste of the veggie version and said how tasty the meal was - filling tasty and cheap - what more could you ask for!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lynne

  12 November 2011

  lynne commented on this recipe

  Really tasty and easy - I use tinned puy lentils so there's not an issue with them taking ages to cook.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JoB

  17 January 2012

  JoB commented on this recipe

  Excellent for a cold winter's night. I used Toulouse sausages and added a few crushed chilli flakes to the lentils. I will definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JoB

  17 January 2012

  JoB rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HayleyGrice

  31 January 2012

  HayleyGrice commented on this recipe

  Never thought I'd get a "mmmm that was lovely" from my hubby about lentils.... Added chorizo instead of pancetta and cooked in the oven, using Toulouse sausages. Think this will become a regular dish!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• apkmorris

  10 February 2012

  apkmorris commented on this recipe

  i made a mirepoix. i got 100% organic pork sausages from Waitrose which were on offer. i browned them, then removed, cooked off pancetta and mirepoix then added lentils red wine and chicken stock. i cooked this ten minutes then put the sausage in. it was fantastic the only comment i would say is I agree the Lentils need more like 40 minutes to cook than 20. highly recommend this recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jennifer

  10 February 2013

  Jennifer commented on this recipe

  This is proper winter grub at its best! Hearty, filling and warming. All my family enjoyed this with some new potatoes and broccoli, I also added some garlic to the recipe making it even richer! Thumbs up all round!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nia Glesni

  06 March 2013

  Nia Glesni rated and commented on this recipe

  

  Such a good dish and so easily made. Currently studying in france so I used lardons and chipolata sausage instead but still a satisfying result. Can't wait to cook it back home with 'real' sausages! The lentils did take a little more time to cook than stated though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/166619/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 8 fat pork sausages
• 1 large onion , chopped
• 70g pack of cubetti di pancetta (or use 4 rashers streaky bacon, chopped)
• 200g Puy lentils
• 1 glass red wine
• 400ml chicken stock
• oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 8 fat pork sausages
• 1 large onion , chopped
• 70g pack of cubetti di pancetta (or use 4 rashers streaky bacon, chopped)
• 200g Puy lentils
• 1 glass red wine
• 400ml chicken stock
• oil

Per serving

613 kcalories, protein 30.2g, carbohydrate 41.2g, fat 36.5 g, saturated fat 11.4g, fibre 6.3g, salt 3.75 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.