Method
1. Brown the Sausages:Heat the olive oil in a large casserole or deep frying pan over medium heat. Add the sausages and cook until browned all over. Turn regularly to ensure even colour. Remove and set aside.
2. Cook the Vegetables:
Add the onion, carrot, and celery to the same pan. Cook gently over low heat for 8–10 minutes until the onion softens and begins to brown.
3. Build the Ragout:
Stir in the garlic and tomato purée, cooking for 30 seconds. Add the stock, lentils, cherry tomatoes, red onion chutney, and rosemary. Stir to combine.
4. Return the Sausages:
Slice the browned sausages into bite-sized chunks and return them to the pan. Simmer gently for about 10 minutes, until the sauce thickens slightly and the sausages are fully cooked through.
5. Finish and Serve:
Stir in the chopped parsley. Serve hot with mashed potato and steamed broccoli on the side.
Ingredients
• 6 good quality sausages
• 2 tbsp olive oil
• 1 packet pre-cooked lentils
• 1 onion, chopped
• 1 large carrot, chopped
• 1 stick celery, chopped
• 2 garlic cloves, finely chopped
• 1 tsp tomato purée
• 200ml chicken stock
• 10 cherry tomatoes, halved
• 2 tsp Opies Red Onion Chutney
• 1 tsp chopped rosemary
• Small handful fresh parsley, chopped
To Serve
• Mashed potato
• Steamed broccoli
