British / French · Main course · 1 h 20 min

Sausages on Lentils

Name: Sausages on Lentils
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Cuisine: British / French
Ingredients: 1 tbsp vegetable oil; 100 g pancetta or diced bacon; 8 pork sausages (good quality, e.g. Lincolnshire-style); 2 onions, roughly chopped; 2 carrots, cut into small dice; 4 cloves garlic, roughly chopped; 1 tsp cumin seeds; 3 sprigs rosemary; 250 g Puy lentils (no soaking needed); 700 ml hot chicken stock; 1 tbsp white wine vinegar; 400 g tinned tomatoes, chopped; 2 tbsp flat-leaf parsley, chopped; salt and pepper (to taste, pancetta and stock already bring salt); green salad with mustard dressing (as a side, optional)

Pork sausages on spiced braised Puy lentils with bacon, rosemary and tomato, all cooked in one pot.

As of: 11 October 2026

Preparation

Heat the oil in a large casserole or a very large pan with a lid. Add the pancetta and sausages and fry for about 10 minutes, turning the sausages occasionally, until nicely browned. Put the sausages on a plate.
Add the onions, carrots and garlic to the bacon and cook for 3 to 4 minutes until the onions soften. Stir in the cumin for 1 minute.
Return the sausages to the pot and add the rosemary, lentils, stock, vinegar and tomatoes. Season with salt and pepper and boil hard for 5 minutes.
Reduce the heat, cover and simmer for about 45 minutes, stirring occasionally, until the lentils are tender.
Adjust the seasoning, sprinkle with parsley and serve straight from the pot with a salad.

Drink with it

Red wine · excellent match
Syrah or Côtes du Rhône
Peppery spice and dark fruit pick up cumin, rosemary and bacon and stand up to the earthy lentil flavour.
Which wine pairs with food? A simple approach to choosing
Red wine · good match
Cabernet Franc from the Loire (e.g. Chinon)
Leafy freshness and medium tannins suit rosemary and tomato, and the acidity cuts the sausage fat.
Dark beer · good match
Brown ale or dark lager
Roasted malt and light sweetness mirror the browned sausages and bacon.
Which beer goes with food? More than just pils with barbecue

With the same drinks

This pairs well too.

British / French · Main course · 1 h 20 min

Sausages on Lentils

Pork sausages on spiced braised Puy lentils with bacon, rosemary and tomato, all cooked in one pot.

As of: 11 October 2026

Preparation

Heat the oil in a large casserole or a very large pan with a lid. Add the pancetta and sausages and fry for about 10 minutes, turning the sausages occasionally, until nicely browned. Put the sausages on a plate.
Add the onions, carrots and garlic to the bacon and cook for 3 to 4 minutes until the onions soften. Stir in the cumin for 1 minute.
Return the sausages to the pot and add the rosemary, lentils, stock, vinegar and tomatoes. Season with salt and pepper and boil hard for 5 minutes.
Reduce the heat, cover and simmer for about 45 minutes, stirring occasionally, until the lentils are tender.
Adjust the seasoning, sprinkle with parsley and serve straight from the pot with a salad.

Drink with it

Red wine · excellent match
Syrah or Côtes du Rhône
Peppery spice and dark fruit pick up cumin, rosemary and bacon and stand up to the earthy lentil flavour.
Which wine pairs with food? A simple approach to choosing
Red wine · good match
Cabernet Franc from the Loire (e.g. Chinon)
Leafy freshness and medium tannins suit rosemary and tomato, and the acidity cuts the sausage fat.
Dark beer · good match
Brown ale or dark lager
Roasted malt and light sweetness mirror the browned sausages and bacon.
Which beer goes with food? More than just pils with barbecue

With the same drinks

Sausages on Lentils

Preparation

Drink with it

Syrah or Côtes du Rhône

Cabernet Franc from the Loire (e.g. Chinon)

Brown ale or dark lager

This pairs well too.

Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle

Bangers and Mash with Onion Gravy

Calzone with Ham, Salami and Peppers

Caucasian-Style Pork Neck Shashlik (Schaschlik)

Sausages on Lentils

Preparation

Drink with it

Syrah or Côtes du Rhône

Cabernet Franc from the Loire (e.g. Chinon)

Brown ale or dark lager

This pairs well too.

Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle

Bangers and Mash with Onion Gravy

Calzone with Ham, Salami and Peppers

Caucasian-Style Pork Neck Shashlik (Schaschlik)