Salsicce e lenticchie
Italian Sausages with Braised Lentils

About This Recipe

Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my italian sausages with braised lentils for you to enjoy.

Here’s a great alternative to the traditional British bangers and mash. Italian sausages tend to be highly flavoured with herbs and spices, such as fennel, which adds a perfect boost of flavour to this recipe.

TwitterFacebook

4

Serves

12

Ingredients

Pork

Main Ingredient

Meat Dishes

Type

Ingredients

  • 2 tablespoons olive oil
  • 8 Italian pork sausages
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 200g diced pancetta
  • 200g Italian green lentils
  • small glass white wine
  • 300ml chicken or vegetable stock
  • 2 tablespoons freshly chopped parsley
  • to taste salt and black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest italian sausages with braised lentils! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Heat the oil in a lidded frying pan. When hot, fry the sausages for about 10 minutes until browned. Set them aside on a plate.

Add the butter, onion, carrot, celery and chilli to the empty pan and fry on a medium to low heat for 10 minutes until starting to caramelise. Add the pancetta and fry for 5 minutes until crispy.

Rinse the lentils under cold water, then add them to the pan. Stir well, then pour in the wine. Allow to simmer and reduce to 2 tablespoons.

Pour in the stock, return the sausages to the pan, then cover and bring to a simmer. Cook gently for 40 minutes, adding more stock if needs be, until tender. Stir in the parsley and season with salt and pepper.

Once you’re done, simply sit back and enjoy your italian sausages with braised lentils and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Lasagne di Mamma

View Recipe

Next Recipe

Rigatoni with peas and porcini mushrooms in a creamy asparagus sauce

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Bollito di carneAromatic Meat Stew with Red Wine, Cloves & Juniper Berries

Bollito di carne is a classic northern Italian dish, typically from Piedmont. Hearty, rich and satisfying, it always includes several different types of meat – the kinds used vary depending on availability and the preference of the cook. For this recipe I decided to use duck, pork and chicken, as recommended to me by a butcher in one of the markets I visited when filming in Piedmont. Serve with plenty...

8

Serves

15

Ingredients

Chicken

Main Ingredient
View Recipe

Spaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara

Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Bruschetta Di Fave e MentaBroad Beans and Fresh Mint Bruschetta

Bruschetta is definitely one of the main dishes for an Italian antipasti. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh leaf parsley or chives.

4

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Strudel Italiano ClassicoClassic Italian Apple Strudel

This dessert is usually associated with Germany and Austria, but it is also often prepared in the northern regions of Italy. Although the classic strudel is made with apples, it can also be made with other fruit fillings such as cherries, peaches or pears, depending on the time of year and what fruit is in season. A fantastic dessert that can be eaten warm or cold, as a pudding or served at teatime....

6

Serves

11

Ingredients

Apples

Main Ingredient
View Recipe

Bellini in GelatinaFresh Blackberry and Prosecco Jelly

This has to be the most stylish and yet easy dessert that you will ever make. Not only can you use this dish as a dessert, but you can also serve it as a great aperitif. You can substitute the Prosecco for a good Champagne and if you don’t want to use blackberries, you can use fresh strawberries. If you want to make fresh strawberry purée, just blitz 50g of fresh strawberries with 1 tablespoon of...

6

Serves

6

Ingredients

Blackberries

Main Ingredient
View Recipe

Torta di Polenta con Arance e CointreauPolenta Cake with Oranges & Cointreau

This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won’t thank me for this recipe as they think every dessert should be about chocolate! You can substitute the Cointreau with a citrusy Limoncello if you prefer.

8

Serves

11

Ingredients
View Recipe