- STEP 1
pour the oil into a COLD,heavy bottomed pan,add the sausages,turn on the heat and,when the sausages start to sizzle,adjust your hob to maintain that heat setting.this avoids the sausages splitting.turn to brown on all sides.
- STEP 2
remove the sausages & add the bacon/pancetta to the pan.stir until it starts to colour & the fat runs then add the diced veg/garlic & continue to stir for a few minutes.
- STEP 3
add the lentils,herbs & mushrooms & turn to coat everything in the flavoured oil for a couple of minutes.return the sausages to the pan & add the stock.bring to the boil,cover with a tight fitting lid & turn down to a gentle simmer.stir occasionally.
- STEP 4
after 15/20 minutes of simmering,remove the lid,stir,taste & add salt/pepper to taste.replace the lid & simmer for a further 10/15 mins.after the end of the cooking time virtually all of the liquid should have been absorbed & the lentils still al denté.if not,remove the lid & boil to reduce.
- STEP 5
serve with crusty bread & a glass or two of chilled pinot noir