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Donal Skehan
Sticky Sausage & Red Onion & Lentil Bake | DonalSkehan.com
  • autumn

Sticky Sausage & Red Onion & Lentil Bake

October 01

Perfect meal for the colder darker evenings of autumn.

  • serves Serves 4
  • time 40mins

Method

  1. 1. Preheat the oven to 200°C/180°C fan/450°F/Gas Mark 5.
  2. 2. Place the sausages onto a large roasting tin. Drizzle with the olive oil and place into the oven to brown for 10 minutes.
  3. 3. Whilst the sausages brown, add the onions, red pepper, garlic, paprika, chilli flakes, vinegar, Dijon and white wine onto a large bowl. Season well and mix everything together to combine. Add the mix to the sausages once browned then place the tray back into the oven to roast for 30-35 mins until the sausages and veg are mostly tender.
  4. 4. Whilst everything roasts, make the herby yoghurt by mixing together the yoghurt, herbs, lemon zest and tahini until well combined. Set aside.
  5. 5. Stir the lentils through the veg and sausages and return to the oven for 5 mins until everything is heated through. Stir through the parsley and serve with the herby yoghurt.

Ingredients

8 good quality sausages

2 tbsp olive oil

2 red onions, cut into wedges

1 red pepper, de-seeded and cut into thick slices

3 garlic cloves, thinly sliced

1 tsp smoked paprika

Pinch chilli flakes

1 ½ tbsp sherry or red wine vinegar

1 tbsp Dijon mustard

3.5fl oz white wine

17oz puy lentils

1 small pack parsley, roughly chopped

Sea salt & freshly ground black pepper

 

For the herby yoghurt:

7oz greek yoghurt

Handful of dill, chopped

Handful of mint, finely chopped

Zest of 1 lemon

1 tbsp tahini

8 good quality sausages

2 tbsp olive oil

2 red onions, cut into wedges

1 red pepper, de-seeded and cut into thick slices

3 garlic cloves, thinly sliced

1 tsp smoked paprika

Pinch chilli flakes

1 ½ tbsp sherry or red wine vinegar

1 tbsp Dijon mustard

100ml white wine

500g puy lentils

1 small pack parsley, roughly chopped

Sea salt & freshly ground black pepper

 

For the herby yoghurt:

200g greek yoghurt

Handful of dill, chopped

Handful of mint, finely chopped

Zest of 1 lemon

1 tbsp tahini

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