Great served with a green salad and crusty bread! We’ve taken sausage and mash to the next level with this dish.

Tomato and Lentil Sausage Braise Landscape
4 people

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What you'll need

2 tbsp olive oil
1 onion, diced
1 stick celery, diced
250g dried Puy lentils, rinsed
150ml red wine
690g jar Tarantalla Organic Tomato Passata
2 sprigs oregano
300ml chicken stock
70g can Tarantalla Organic Tomato Puree
454g pack 8 herby sausages

How to make it

  1. Heat 1 tbsp oil in a large saucepan and fry the onion and celery for 4-5 minutes. Stir in the lentils and wine and cook until the wine is reduced by half.
  2. Stir in the passata, oregano, stock and tomato puree, cover and simmer on a low heat for 30 minutes, stirring occasionally until the lentils are tender.
  3. Meanwhile, fry the sausages in the remaining oil according to the pack instructions and serve with the lentils.
  4. Great served with a green salad and crusty bread.

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