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Home / Eat Well / Recipes

Duck sausages with lentils, mushrooms and sage

for 4 people
Amanda Laird
By
Amanda Laird

Food writer

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Ingredients

1Bay leaf
2 clovesGarlic
1Onion
300 gBrown lentils (Main)
1 sprigFresh thyme
8Sausages, (duck bratwurst) (Main)
1 packetMushroom, assorted (Main)
1 splashOlive oil
1Salt & freshly ground pepper, to season
1 handfulSage leaf
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Directions

  1. Place lentils, garlic, thyme, onion and bay in a saucepan, cover with water and bring to the boil.
  2. Check after 20 minutes for tenderness, if ready, drain, discarding the garlic, thyme, onion and bay.
  3. Season and keep the lentils warm.
  4. Heat a frying pan, adding a little olive oil and toss the mushrooms until wilted, season and set aside, keeping warm.
  5. In the same pan, add a little more olive oil and cook the sausages over a medium-high heat until cooked through and a dark golden colour. Set aside again, keeping warm.
  6. In a small saucepan heat ½ cup olive oil and when the surface begins to shimmer, drop the sage leaves in, a few at a time removing after 5 seconds with a slotted spoon.
  7. Place on paper towels. The oil is now nicely flavoured and can be reused.
  8. To serve, plate the lentils first, topping with the mushrooms then sausages and the crispy sage leaves.

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