“As anyone who lives in Somerset can tell you, Cider’s more than just a drink around these parts – it’s part of our cultural heritage. It also goes beautifully with pork, and our scrumpy lentil and sausage recipe marries the two together in salty-sweet harmony. A dish to make the Wurzels proud!”
Prep Time: 15 minutes
Cooking Time: 30 minutes
300ml chicken stock
500ml medium cider
6 high welfare sausages
200g high welfare smoked bacon lardons
250g Puy lentils
1 large parsnip, diced into 1 cm cubes
1 large carrot. diced into 1 cm cubes
1 medium onion, chopped.
2 cloves of garlic
1 bay leaf
A handful of thyme leaves
A handful of chopped parsley
Put the sausages under the grill to cook. Meanwhile, put the pancetta in a pan with 1 tsp of oil and fry until crispy. Remove the pancetta but leave the oil in the pan. Add the garlic, carrot, onion and parsnip and fry on a medium-high heat for 5 minutes so that the onion becomes translucent and the carrot and parsnip soften.
Add the bay leaves and lentils to the pan and cook for 1 minute, stirring the mix so that the lentils have a chance to soak up some of the cooking juices. pour in the cider and cook for a few minutes more until it begins to boil. Finally, add the stock and cover. Lower the heat and cook on a gentle simmer for 20 minutes.
Add the thyme, parsley and sausages to the pan and cook with the lid on for another 5 minutes. Season to taste with salt and black pepper (the lardons and stock should mean you shouldn’t have to add that much salt).
Make a bed of lentils in your dish for the sausages to rest on, and pour over some of the juices from the pan. Serve with a thick chunk of crusty bread.