Fast Recipes

Braised pork and fennel sausages with lentils and rosemary

Sausages and lentils are a surefire route to winter comfort.

By Max Adey
  • Serves 4
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Consider swapping the bread for parmesan-rich polenta or mashed potato to make this more of a meal or add a salad of bitter leaves to keep it lighter.


  • 250 gm small green lentils, rinsed
  • 10 thick pork and fennel sausages
  • 1 tbsp olive oil
  • 2 celery stalks, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 tsp finely chopped rosemary
  • 125 ml dry red wine
  • 400 gm canned cherry tomatoes
  • Crusty bread (optional), to serve


  • 1
    Cook lentils in a large saucepan of boiling water until tender (18-20 minutes), drain well and set aside.
  • 2
    Meanwhile, remove casing from 2 sausages and coarsely crumble. Prick remaining sausages with a fork. Heat oil in a large casserole over medium-high heat, brown whole sausages all over (3-4 minutes), then transfer to a plate. Add crumbled sausage to pan and cook, stirring and breaking up slightly, until well browned (3-5 minutes). Add celery, onion, carrot, garlic and rosemary, season to taste and cook until softened (5-6 minutes). Deglaze with wine and reduce by half (1-2 minutes), return sausages to pan, add tomatoes and braise until sausages are just cooked (3-4 minutes). Remove from heat and stir in lentils. Season to taste and serve with bread.
  • undefined: Max Adey