Sausage and lentil casserole

A zingy mustard crème fraiche adds the finishing touch to Tana Ramsay's meaty, stomach-warming dish
By Tana Ramsay
Sausage and lentil casserole
  • Rating:
  • Serves: 3-4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 8 large garlicky sausages
  • 200 g wild boar bacon or pancetta
  • 1/2 bulb fennel, finely chopped
  • 1 large carrot, chopped
  • 1 stick celery
  • 1 tsp thyme, chopped
  • 1 tsp redcurrant jelly
  • 1 tsp balsamic vinegar
  • 450 ml chicken stock
  • 410 g tinned green lentils
  • 1 tbsp wholegrain mustard
  • 2 tbsp crème fraîche


1. Heat 2 tablespoons of the olive oil in a saucepan and add the onions and garlic. Fry gently over a medium heat.

2. While the onions and garlic are cooking, heat the rest of the oil in a frying pan and fry the sausages for 5-10 minutes, until browned on all sides. Cut into bite-sized chunks and pile into a casserole dish. Set aside.

3. Add the pancetta, fennel, carrot, and celery into the saucepan with the onion and garlic and cook until the vegetables are tender. Stir in the thyme, then add to the casserole with the sausages.

4. Stir the redcurrant jelly and balsamic vinegar into the chicken stock and pour into the casserole with the sausages. Bring to the boil and then add the lentils. Reduce the heat and leave to simmer for 10-15 minutes until the lentils are tender.

5. Mix the crème fraîche and wholegrain mustard together in a small bowl.

6. To serve, spoon the casserole into a large serving dish and drizzle over the mustard crème fraîche.

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