Duck sausages with lentils, mushrooms and sage

Name: Duck sausages with lentils, mushrooms and sage
Yield: 4
Ingredients: 1 Bay leaf; 2 cloves Garlic; 1 Onion; 300 g Brown lentils (Main); 1 sprig Fresh thyme; 8 Sausages, (duck bratwurst) (Main); 1 packet Mushroom, assorted (Main); 1 splash Olive oil; 1 Salt & freshly ground pepper, to season; 1 handful Sage leaf

for 4 people

Amanda Laird

Food writer

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Ingredients

1	Bay leaf
2 cloves	Garlic
1	Onion
300 g	Brown lentils (Main)
1 sprig	Fresh thyme
8	Sausages, (duck bratwurst) (Main)
1 packet	Mushroom, assorted (Main)
1 splash	Olive oil
1	Salt & freshly ground pepper, to season
1 handful	Sage leaf

Directions

Place lentils, garlic, thyme, onion and bay in a saucepan, cover with water and bring to the boil.
Check after 20 minutes for tenderness, if ready, drain, discarding the garlic, thyme, onion and bay.
Season and keep the lentils warm.
Heat a frying pan, adding a little olive oil and toss the mushrooms until wilted, season and set aside, keeping warm.
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.
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.
Place on paper towels. The oil is now nicely flavoured and can be reused.
To serve, plate the lentils first, topping with the mushrooms then sausages and the crispy sage leaves.