Lincolnshire sausage & lentil simmer

Lincolnshire sausage & lentil simmer

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(76 ratings)

Takes 40 minutes, plus 45 minutes simmering

Easy

Serves 6
A one-pot hearty stew to share with friends and family - you can make ahead and freeze it if you prefer

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal640
  • fat37g
  • saturates13g
  • carbs37g
  • sugars0g
  • fibre6g
  • protein39g
  • salt4.24g
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Ingredients

  • 1 tbsp vegetable oil
  • 130g packet cubed pancetta or dried bacon
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 packets Lincolnshire pork, or other good sausages
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, chopped into small pieces
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic cloves, roughly chopped
  • 3 sprigs fresh rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 300g Puy lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 850ml/1½pts hot chicken stock
  • 1 tbsp white wine vinegar
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp chopped flatleaf parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • green winter salad with a mustardy dressing, to serve

Method

  1. Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.

  2. Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.

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Comments (80)

some__random's picture
3.75

I made this with Asda Italian style sausages, unsmoked back bacon instead of pancetta, (adding a bit of chorizo because I'm obsessed with it), red split lentils, and a vegetable stock cube. I didn't use tinned tomatoes but I used some tomato puree and some cherry tomatoes that I added towards the end which were really nice. I did like this recipe but it turned out really salty which I think is because of the meat that I used. If I was going to make this again I'll probably make the lentils without the meat added and then just make the sausages separately on the grill.

Definitely don't add the salt and pepper when the recipe says to. I didn't and it turned out salty anyway so be aware of what salty ingredients you're using because the lentils will really pick it up.

Nhay7210's picture

I don't usually comment but after reading the comments I totally agree that this was really delicious. I used red split lentils and ham stock but it worked just as well. Will definitely make this again.

rp50's picture

Made this last night - so delicious! I halved the quantities to make 3 portions, but actually there's enough for 4 portions. Used chopped bacon instead of pancetta, dried not fresh rosemary and didn't bother with parsley. Still used a whole tin of tomatoes and even then added a little bit of water at the end as it was getting dry. Also added a green bell pepper that needed using up. Lush! Served with roasted new potatoes.

dianawood's picture
5

This is absolutely delicious!! I used dried thyme instead of rosemary and green lentils instead of puy (only because I didn't have those ingredients). Served it with buttered spinach. Fantastic recipe! :)

lizzy248's picture

This is delicious! I needed a dairy free recipe so thought I'd try this, and it really is good! I'm not a garlic fan so only added 2 cloves, and could only find packets of ready-to-eat puy lentils so reduced the amount of stock, used smoked streaky bacon and good quality pork sausages and served it with baguette, green salad and roasted butternut squash... sooo tasty so will definitely cook again.

forager's picture

Can anyone clarify how many sausages are in a 'packet'? I assume 6, however this isn't obvious. Would it be better to say '12 sausages', or '1kg sausages'?

ifeyinwa00's picture
5

This recipe is lovely. A perfect autumn dish -and cheap too. I swapped chorizo for pancetta to add a bit more depth

kcobi2002's picture
5

Tasty and versatile! This dish is now a regular in my home. Nowadays I use beef (part cooked) instead of sauages to make it healthier (Having seen some of the comments, I migh try chicken next time). I make it without the herbs when I run out and it still comes out tasty. Highly recommended!

lizleicester's picture
5

Used 1 packet of cheap and cheerful pork sausages and a fancy pack of pork and pepper sausages. Delicious and I was careful NOT to add additional seasoning because I used up the last of my gammon stock which was salty enough already. Served it with rice and it was lovely.

L.attia's picture
5

Gorgeous recipe. Skipped the pancetta and used Tunisian merguez sausages. Delicious.

Katharinelr's picture

I made this without pancetta and with very low salt stock cubes and even then it was delicious. Excellent easy recipe, perfect for winter weekends.

jose81's picture

Tasty, hearty meal - nice to do something a bit different with sausages. Used streaky bacon and red lentils. Half the quantities fed two adults and a toddler. Will definitely make again.

Foodie925's picture

This recipe works really well and is a great weekday meal that's tasty and good for you. I sometimes use chicken thighs instead of sausages to make it a bit healthier and that's absolutely delicious. I often leave out the herbs if I don't have them and it's still really good. Delicious with a part-baked baguette, making it simple for a weekday dish.

beccaollie's picture

Works really well with veggie sausages too!

NJOwen's picture

I really had to comment on this recipe. I really do not like lentils (usually) but my husband loves them and so I thought I would be nice and cook this dish for us and our somewhat fussy eater of a 4 year old. I read all the comments and it thoguht there must be so ething special about this dish to get so many positive comments. Well, I have to say it was delicious. I made the whole recipe for 6 thinking I could freeze it....no need! My husband had 2 enourmous servings, our daughter ate a whole plate and didn't once pick out the vegetables or complain and I had a pretty decent serving. The rest we ate the next day and were scraping our plates. This is definitely going on my list of go to recipes! I've been converted. I'm now searching for more summery dishes containing lentils as living in Italy it's a bit heavy for the summer months.

nursenicola's picture

Very tasty winter dish! Enjoyed by all the family. I added a leek as it needed using and added more lentils so I could freeze some for later. I think this will become one of our staple winter dishes! Definitely a winner!

Zoe4's picture

This is an incredible recipe - really tasty. I served it with mashed potatoes and garlic bread and it went down perfectly on a cold Sunday afternoon. I used ready to eat puy lentils and used slightly more than the recipes asked for - very yummy.

Yunamishie's picture

I've made this several times now, it's such a tasty meal. I personally think that it's nicer with the amounts of some of the ingredients increased - it gives it a more intense flavour. I add a lot more white wine vinegar than the recipe suggests, just to taste, and add an extra onion. Fresh rosemary is a must - it brings an extra layer to this recipe that dried rosemary doesn't seem to do.
Definitely a winning meal. I have made it for my boyfriend, mother and 8 year old brother and all three love it.

Helsg111's picture

You absolutely have to make this...it is so delicious.

Frantic Flapjack's picture
4

This was sooo good. The real thing also looked much better than the picture above. I halved the recipe but still used a tin of tomatoes. Was lovely and rich.

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Questions (6)

wazelhood7's picture

How long please should I cook this if I were to do it in my slow cooker?

goodfoodteam's picture

Hi there, we haven't tested cooking this in a slow cooker so cannot guarantee perfect results but we would suggest cooking it on either high for 3-4 hours or low for 9 hours.

scoxhill85's picture

Does anybody know if this can be reheated?

rp50's picture

Yes, I reheated in the microwave.

MsCharlotte's picture

Living in Denmark makes getting lincolnshire sausages challenging to get hold of. What would be a good substitute?

rp50's picture

I think any un-smoked sausage would be fine.

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