Fast Recipes

Sausage, lentils and radicchio with salsa verde

Australian Gourmet Traveller recipe for sausage, lentils and radicchio with salsa verde.

By Emma Knowles
  • Serves 4
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Sausage, lentils and radicchio with salsa verde


  • 60 ml (¼ cup) olive oil
  • 4 thick pork and fennel sausages (about 125gm each), squeezed from skins
  • 2 baby fennel bulbs, cut into thin wedges, fronds reserved
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp fennel seeds
  • 250 ml red wine
  • 500 ml (2 cups) beef stock
  • 350 gm small green lentils
  • 1 fresh bay leaf
  • 3 thyme sprigs
  • 1 radicchio, larger leaves coarsely torn, heart cut into wedges
  • ½ cup coarsely chopped flat-leaf parsley
Salsa verde
  • 30 gm crustless sourdough bread, coarsely torn
  • 60 ml (¼ cup) milk
  • 20 gm salted capers, rinsed and drained
  • 4 anchovy fillets
  • 2 garlic cloves, finely chopped
  • Finely grated rind and juice of 1 lemon
  • 1¼ cups (firmly packed) flat-leaf parsley
  • 200 ml olive oil


  • 1
    For salsa verde, soak bread in milk until soft, squeeze excess milk from bread (discard milk) and add to food processor. Add remaining ingredients except oil, process to combine, then add oil in a steady stream, processing to combine. Season to taste, set aside.
  • 2
    Heat half the oil in a frying pan over medium-high heat, add sausage and cook, breaking up with a spoon, until browned (2-3 minutes), remove from pan and set aside. Add fennel wedges, cook until browned, turning once (1 minute each side), set aside.
  • 3
    Meanwhile, heat remaining oil in a casserole over medium-high heat, add onion, garlic and fennel seeds and stir occasionally until onion is tender (3-4 minutes). Deglaze with wine, simmer until reduced by half (2-3 minutes), add stock and 750ml water, bring to the simmer. Add lentils, bay leaves and thyme, bring to the boil and cook for 10 minutes.
  • 4
    Add sausage and fennel wedges, simmer until sausage is cooked through (1-2 minutes). Stir through radicchio and parsley and serve hot, scattered with fennel fronds.


This recipe is from the May 2011 issue of .

  • undefined: Emma Knowles