Sausages Lentils and Broccoli with Italian Tomato Sauce

Sausages Lentils and Broccoli with Italian Tomato Sauce Recipe

a delicious combination of sausage and broccoli
Yield: 4    Preparation Time:     Cooking Time:
This is the equivalent of sausage and mash in Italy – a delicious combination.


8 medium-sized Italian sausages
500g purple-sprouting broccoli
Juice of ½ a lemon
Olive oil
Extra virgin olive oil
Sea salt and freshly ground black pepper

For the salsa:
1 small red onion, peeled and finely chopped
1–2 small dried red chilies, crumbled
2 x 400g tins of plum tomatoes
3 cloves of garlic, peeled and finely sliced
Olive oil
2–3 tablespoons red wine vinegar, plus extra for dressing
1 small stick of cinnamon

For the lentils:
400g Puy lentils
1 bay leaf
A handful of fresh flat-leaf parsley, leaves chopped, stalks reserved
2 cloves of garlic, peeled
Red wine vinegar or sherry vinegar
A small handful of fresh thyme tips

Recipe Instructions

Make the salsa.
In a saucepan add the olive oil, onion, sliced garlic, cinnamon stick and the chilies. Fry on a gently heat for 10 minutes until the onions are soft. Turn up the heat and add the red wine vinegar. Turn down the heat to low and add the chopped up tinned tomatoes. Simmer for half and hour.

Cook the lentils.
Preheat the oven to 200C. Put lentils in a pot of water, covering the lentils. Add 2 whole cloves of garlic, the bay leaf and tied-up stalks of parsley. Over a low heat simmer for 20 minutes ensuring the water is covering the lentils. When the lentils are cooked, remove the parsley stalks and the bay leaf and drain away most of the water. Mash the garlic cloves and mix it in with the lentils. Add 4 tablespoons of extra virgin olive oil and a couple of tablespoons of vinegar. Throw in the parsley and mix together. Season to taste.

Cook the broccoli.
Cook the broccoli in boiling water for a few minutes. When cooked drain in a colander and place in a bowl. Add a squeeze of lemon juice and some extra virgin olive oil.

Cook the sausages.
Roll the sausages in a little olive oil and place them on a baking tray. Roast for 25 minutes in a preheated oven until crisp. Remove the sausages from the baking tray and pour out all the fat.

Spoon the lentils into the serving bowls. Remove the cinnamon sticks from the salsa and season well. Spoon the salsa over the lentils. Place 2 sausages (sliced or whole) or top of the lentils. Sprinkle with thyme and serve with a bowl of steaming broccoli.