Home-made Sausages with Lentils

Gino D'Acampo combines home-made spiced sausages with braised lentils to create a substantial, warming meal
By Gino D'Acampo
Home-made Sausages with Lentils
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 200 g smoked pancetta
  • 4 tbsp Italian olive oil
  • 1 kg minced pork
  • 1 tbsp fennel seeds
  • 2 tbsp freshly ground black pepper
  • 1 tbsp finely chopped flat leaf parsley
  • 1 pinches salt
  • 2 pinches freshly grated nutmeg
  • 1 egg whites
  • 3 tbsp extra virgin Italian olive oil
  • 1 medium onion, finely chopped
  • 1 stick celery
  • 3 pinches chilli powder
  • 600 g tinned lentils
  • 200 g canned chopped tomatoes


1. Fry the pancetta in 1 tablespoon of olive oil in a frying pan for 3 minutes and allow to cool.

2. To prepare the sausage mixture, place the pork and pancetta in a large bowl, add the fennel seeds, black pepper and the parsley. Season with salt, add the nutmeg, the egg white and the extra-virgin olive oil and mix well.

3. Wrap the mixture in cling film to create a sausage shape, make 8 individual sausages and allow to rest for at least 2 hours.

4. In a large saucepan, fry the onions in the remaining olive oil until golden, add in the celery and the chilli and allow to soften.

5. Add the sausages and cook for 2 minutes turning frequently. Add the lentils (with their liquid) and the chopped tomatoes, season with salt and cook for 20 minutes on a low heat covered with a lid. Remove the lid and cook for a further 15 minutes.

6. Place some lentils in the middle of each serving plate, top each portion with 2 sausages and serve with some warm crusty bread.

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