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)

rehogg's picture
5

Really delicious- a great winter warmer. Used venison sausages and it was yummy!

rehogg's picture
5

Delicious- made it last night with venison sausages and the depth of falvour was amazing- awesome winter warmer- glad to hear green lentils work well too as that would make it a really economical dish.

dancingbunny's picture
3

Really tasty and filling. I added some celery that needed using up as well and used Tesco sausages. I only had half a can of chopped tomatoes so I added some tomato paste and it worked fine. If I ever spot Lincolnshire sausages I will try it with them as well.

bevdownes's picture
5

Delicious, added red wine and used smoked streaky bacon instead of pancetta. Even my partner who was dubious about lentils loved it.

danielasimpson's picture
5

Lovely dish, i add celery too (but no wine). Great with crusty bread to soak up the juices. My hubby loves it!!! Good to freeze, i always make extra to have a ready meal in the freezer for a busy days...

wondermum's picture

This s a big hit with all the family, so will definitely make it again and again.

queera's picture
5

gorgeous! I make it with veggie sausages and add red wine to deepen the flavour!

ground-plan's picture
5

Great recipe. Just did it using chili sausages and chorizo with green lentils, just what I had in the house! Tasted lush though, so will make again

florence100's picture
5

This recipe was fantastic! I used low fat sausages for a healthier option. It was the first time i'd cooked with dark speckled (puy) lentils. Will definitely make this again.

simonhutt's picture
5

Do give this a try - great depth of flavours. Green lentils work well if you have not got any Puy to hand.

beckyshammas's picture
5

This recipe is fantastic! I used good quality pork sausages as I'm not too keen on Lincolnshire ones. Celery and white wine are good additions as well.

suzieq1601's picture
5

Was given this recipe by a friend a few years ago, and have been making it ever since - was surprised to stumble across it here!! A firm favourite with all the family, and I do love it served with mash, though it's very filling. We halve the recipe for 2 adults and 2 children.

eleanormayo's picture
5

I remember doing this recipe years ago & have just rediscovered it - an excellent winter warmer. I was scaling it down so instead of using tinned toms, I just put in 2 diced fresh tomatoes.

rebeccasophia5's picture
5

Really enjoyed this dish, deglazed the pan and added celery like the comments suggested above. Great winter warmer!

heatherbelle's picture
5

This is a favourite in our house. It stands up to any number of changes - I frequently make it without the pancetta or bacon, and have used chorizo, and I like to add celery. It works every time.

teablossom's picture
5

Absolutely delicious! Will definitely be making this again!

deekay78's picture
4

I changed this by adding chicken thighs instead of sausages and added a drop of white wine to deglaze the pan, was very nice and will make it again.

mariemunro's picture
5

I changed it slightly by adding celery instead of carrot and some red wine. Fantastic

therubyslippers's picture
5

Works every time - last time I cooked this, I used more celery and less carrot, and added some red wine and Worcestershire sauce to deepen the flavour. Really good with a stack of spinach on the side - wilted or raw.

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