Pork sausages with lentils
A tasty, easy family supper
4 or 6
quality plump sausages
green or brown lentils
red or white wine
Put the lentils into a sieve and rinse under the tap. Rinse the sausages and set aside.
Peel and finely chop the onion. Peel and crush the garlic
Put a pan on a low heat for 1 minute then add the lardons and cook until the fat melts.
Add the onion and garlic and cook for 3 or 4 minutes, stirring frequently.
Add the lentils and bay leaf. Pour in the wine. After a couple of minutes cover the lentils with boiling water.
Cover the pan with a lid and simmer over a low heat for 20-25 minutes.
Meanwhile, grill or griddle the sausages over a low heat for a minimum of 20 minutes, turning them frequently to ensure they are evenly cooked.
If at the end of the cooking time the lentils are still covered with too much liquid, turn the heat up a bit and let it reduce but not dry completely.
Remove the bay leaf. Season the lentils with a pinch of salt and good grind of black pepper.
Serve the sausages on a bed of lentils.