sausages with lentils and apples


having never been a fan i’m increasingly interested in eating sausages. good quality, interestingly flavoured ones obviously. pairing them with an old favourite, puy lentils , is something i’ve done a few times but this week i decided it was time to ring the changes.

well, some changes – the sausages and the lentils were staying but the addition of autumnal apples was new. obviously this isn’t a suitable combination for those among you who hate the thought of meat and fruit in the same dish but for those of us with fewer prejudices this is definitely worth a try. the apples add a lightness and sweetness which works well with the rich earthy flavours of the sausages and lentils.

sausages with lentils and apples (serves 2)

250g green lentils, drained and rinsed

1 teaspoon olive oil

4 sausages (i used marks & spencer cumberlands)

1 bay leaf

2 red onions, cut into wedges

1 apple, peeled, cored and cut into 6 wedges

1 tablespoon flour

250ml cider

fresh parsley

cook the lentils in boiling water until tender. or use a tin of ready-cooked lentils.

meanwhile, heat the oil in a large frying pan and brown the sausages. add the bay leaf and onions and continue to cook until they soften and start to caramelise at the edges. add the apples and cook until the sausages are cooked through. add the flour and stir until it coats everything. add the cider a little at a time, stirring constantly as it thickens. when all the cider has been added stir in the lentils and parsley. serve with crusty bread.