Sausage hotpot with lentils

Sausage hotpot with lentils


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About this recipe: Sausages have seen a revival and are becoming something of a gourmet choice. Enjoy them braised with onions, sweet peppers and lentils.

Maggie Pannell

Serves: 4 

  • 1 tsp vegetable oil
  • 8 good-quality sausages, about 450g in total
  • 2 red onions, sliced
  • 2 red peppers, seeded and thickly sliced
  • 300ml beef or vegetable stock
  • 420g can green lentils, drained and rinsed
  • 1/2 tsp dried mixed herbs
  • salt and freshly ground black pepper

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Heat the oil in a large frying pan, add the sausages and cook over a moderate heat for 5–6 minutes, turning frequently until lightly browned all over. Remove from the pan with a draining spoon and transfer to a flameproof casserole pot.
  2. Add the onions to the frying pan and cook, stirring frequently, for about 10 minutes until soft and translucent. Add the peppers and cook for a further 2 minutes. Transfer both to the casserole pot.
  3. Pour the stock over the sausages and vegetables, then add the lentils, dried herbs, salt and pepper. Bring to the boil, then reduce the heat. Cover with a lid and simmer gently for 15–20 minutes until the sausages are thoroughly cooked and the vegetables are tender.


This dish would be equally good with a can of beans, such as flageolet or haricot, in place of the lentils. Use whatever you have in the cupboard. * Serve this hotpot with fluffy mashed potatoes or creamy polenta (see page 115) and seasonal greens.

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