Pork sausages with Perry lentils


Preparation and Cooking Time:  60mins
Serves:  6



  • 2 cups (400g) green lentils, rinsed, drained
  • 2 tbs olive oil
  • 8 thick pork sausages
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 Beurre Bosc pear, peeled, cored, cut into 1cm pieces
  • 1 small bunch thyme
  • 1 bay leaf
  • 1 1/3 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 1 1/3 cups (330ml) Massel chicken style liquid stock
  • 1 celery stalk, finely chopped
  • Sour cream, to serve (optional)



  1. Cook the lentils in a saucepan of boiling water for 15-20 minutes until tender.  Drain, then set aside until needed.
  2. Meanwhile, heat 1 tbs oil in a large frying pan over medium-low heat.  Cook the sausages, turning, for 6-8 minutes until browned.  Transfer to a plate and set aside.
  3. Heat the remaining 1 tbs oil over medium-low heat.  Add onion and garlic, then cook for 2 minutes or until softened.
  4. Increase heat to medium, add the pear, thyme and bay leaf, then season.  Cook for a further 3-4 minutes until soft.
  5. Add the Perry and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.
  6. Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.
  7. Ladle lentil mixture among serving plates and top with the sausages.
  8. Serve with sour cream, if desired.


Recipe adapted from taste.com.au