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Pork Sausages with Cider Lentils

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

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 50 minutes
    •    Yield: Serves 4


    •    1 bay leaf
    •    2 tbsps olive oil
    •    1 small bunch thyme
    •    8 thick pork sausages
    •    3 garlic cloves, crushed
    •    2 onions, finely chopped
    •    1 celery stalk, finely chopped
    •    sour cream, to serve (Optional)
    •    1 1/3 cups (330ml) alcoholic apple cider
    •    2 cups (400 g) green lentils, rinsed, drained
    •    1 apple, peeled, cored, cut into 1cm pieces
    •    1 1/3 cups (330ml) Massel chicken style liquid stock


  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.

This great family recipe is thanks to delicious at


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