Pork Sausages with Cider Lentils

Pork Sausages with Cider Lentils


Dinner tonight is sorted with this bistro-style sausage with lentils recipe.

  • 2 cups (400g) green lentils, rinsed, drained
  • 2 tbs olive oil
  • 8 thick pork sausages
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 apple, peeled, cored, cut into 1cm pieces
  • 1 small bunch thyme
  • 1 bay leaf
  • 1 1/3 cups (330ml) alcoholic apple cider
  • 1 1/3 cups (330ml) Massel Chicken Style Liquid Stock
  • 1 celery stalk, finely chopped
  • Sour cream, to serve (optional)


  1. Cook the lentils in a saucepan of boiling water for 15-20 minutes until tender. Drain, then set aside until needed.
  2. Meanwhile, heat 1 tbs oil in a large frypan over medium-low heat. Cook the sausages, turning, for 6-8 minutes until browned. Transfer to a plate and set aside.
  3. Heat the remaining 1 tbs oil over medium-low heat. Add onion and garlic, then cook for 2 minutes or until softened.
  4. Increase heat to medium, add the apple, thyme and bay leaf, then season. Cook for a further 3-4 minutes until soft.
  5. Add the cider and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.
  6. Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.
  7. Ladle lentil mixture among serving plates and top with the sausages.
  8. Serve with sour cream, if desired.

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