Cider-braised sausages and lentils
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Danielle Wood
Cider-braised sausages and lentils
Apple-studded sausages, lentils, sweet leeks, bacon and a good glug of cider come together in this cosy one-pot. A great choice for warming up on Bonfire Night
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
769Kcal
Fat
49gr
Saturates
17gr
Carbs
34gr
Sugars
27gr
Fibre
12gr
Protein
38gr
Salt
3.4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 160g pack Taste the Difference smoked bacon lardons
- 2 x 400g packs Taste the Difference pork and apple sausages*
- 2 echalion shallots, sliced
- 500g leeks, trimmed and sliced
- 3 garlic cloves, finely sliced
- 2 x 400g tins brown lentils
- 200ml dry cider
- 150ml chicken stock*
- 2 tsp wholegrain mustard
- 3 sprigs tarragon, leaves picked
Step by step
- Tip the bacon into a large sauté pan or casserole. Set over a medium-high heat and cook until the fat renders and the bacon is crisp and golden (about 15 minutes). Use a slotted spoon to remove the bacon to a plate. Add the sausages to the fat remaining in the pan and fry for about 15 minutes, turning, until browned all over. Set aside with the bacon. Preheat the oven to 210°C, fan 190°C, gas 6½.
-
Reduce the heat to medium-low, then add the shallots and leeks to the pan. Cook for 8-10 minutes, until softened, adding the garlic for the final 2 minutes. Meanwhile, drain one of the tins of lentils. Pour the cider into the pan and bubble until reduced by about half. Stir in the drained and undrained lentils (including the liquid from one of the tins) along with the bacon, stock and mustard. Season and bring to the boil. Top with the browned sausages, cover with a lid and transfer to the oven for 10 minutes. Uncover and return to the oven for 25-30 minutes until the lentils have thickened but are still saucy. Remove from the oven and leave to stand for 5-10 minutes. Scatter with the tarragon to serve.
*Check your sausages and stock are gluten-free, if required.
