Simply Sausages

Serves: 4

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Total Time: 55

Prep Time: 15

Cook Time: 40

• 8  thick, good-quality pork sausages
• Olive oil, if necessary
• 2  red onions, finely chopped
• 2 large red peppers, deseeded and roughly chopped 150ml (¼ pint) light stock
• 1 large glass red wine - around 225ml
• 410 gram(s) can brown or green lentils, drained and rinsed
• 4 tablespoon(s) chopped fresh flat-leafed parsley

Method

1. Snip the sausage skins to let the fat run, then brown the sausages slowly in a non-stick flameproof casserole for 4-5min. If they begin to stick, add a little oil.
2. Add the onions to the pan and fry for about 7min until soft. Stir in the red peppers and fry until they begin to soften.
3. Pour in the stock and red wine, then bring to the boil. Let the mixture bubble for 2min. Stir the lentils into the casserole, then cover it tightly with a lid or a piece of foil and simmer gently on the hob for about 15- 20min until most of the liquid has been absorbed and the peppers are quite soft. Stir in the chopped parsley, then serve right away.
4. Tester's note Don't be tempted to buy the cheapest sausages - it's a false economy. Most good butchers now pride themselves on their own-recipe sausages, and the supermarket premium brands are generally excellent, too - meaty, plump and full of flavour.
5. Costcutter's tip Dried lentils will be cheaper than using the ready-cooked canned ones - use around 100g (3½oz) - but they'll need to be simmered first for 15-20min, then drained and added to the sausages.

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