Yorkshire's Independent Restaurant Guide

Homemade pork sausages with lentils

Everyone loves a sausage but most ready-made sausages contain wheat and other cereals which can be a problem for some people. Make them yourself and you can leave out the cereals and keep the fat content down by choosing lean mince.

Serves 4


For the sausages

  • 500g minced pork
  • 2 tbsp dry white wine
  • 1 tsp fennel seeds
  • 1 tsp chopped rosemary
  • salt and black pepper
  • 2 tbsp olive oil

 For the lentils

  •  1 tbsp olive oil
  • 1 carrot, finely diced
  • 150g potato, finely diced
  • 100g celery
  • 10 cherry tomatoes
  • 240g canned green lentils, drained
  • 1 tsp smoked garlic oil


Mix together the pork, wine, fennel seeds, rosemary and season well with salt and pepper.

Divide the mixture into 8 and roll each into a sausage shape 8cm long and 3cm in diameter.

Wrap tightly in a piece of foil and twist the ends as you would a sweet.

Bring a large pan of water to the boil. Poach the sausages in the boiling water for 3 minutes.Leave to cool and remove the foil. The poaching ensures the sausages hold together.

Pour 2 tbsp of oil into a frying pan and cook the sausages until golden on all sides.

Place 1 tbsp oil in a pan and sweat the carrots, potatoes and celery until soft.

Add a little water to the pan, add the cherry tomatoes, cover with a lid and continue to cook for five minutes or until the vegetables are soft.

Add the lentils and lay the sausages on top. Cook gently for another five minutes making sure everything is piping hot.