Mid-week dinner idea : sausages with creamy lentils

Ingredients

• 8 good quality pork sausages
• 1 onion, chopped fine
• 2 carrots, peeled & chopped fine
• 1 celery stick, de-stringed and chopped fine
• 2 tablespoons olive oil
• 2 rashers streaky bacon, diced small
• pinch of dried thyme
• 200 ml hot vegetable or chicken stock
• a shake or two of Worcestershire Sauce
• 400 g tin green lentils, drained
• a handful of frozen peas
• a handful of frozen broad beans (or fresh!)
• 4 tablespoons double cream.

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Preparation

• Pre-heat the oven to 180deg C, then put the sausages onto a roasting tin and bake for some 20-25 mins or until golden and cooked through.
• Heat the oil in a deep frying pan or wok. Fry the bacon for 2-3 minutes or until the fat has rendered.
• Then add the onion, carrots, celery & thyme and continue cooking until they are softened and begin to brown around 8-10 minutes.
• Pour in the stock and Worcestershire sauce and simmer until the carrots are tender. Add the lentils, peas and broad beans and continue to simmer until heated through.
  
• Add the cream, stir and taste. Add seasoning. Add the sausages and give them around 3-4 minutes in the simmering sauce, before serving with mashed potato.

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