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Sausage Patties with Ceps and Lentils

Who doesn't love sausages? This is a posh way of serving them that everyone will enjoy, even the kids.


  • 450g British pork sausages - you can use low-fat if you like

  • 10g smoked back bacon, chopped

  • 1 carrot, chopped

  • 1 stick of celery, chopped

  • 1 onion, chopped

  • 4 cloves garlic, finely chopped

  • 2 teaspoons soft fresh thyme leaves

  • 1 bay leaf

  • 700ml chicken stock

  • 50g dried ceps soaked in 300ml boiling water

  • 275g puy lentils, washed

  • ground black pepper


  • 1.

    Fry the bacon in a not-stick saucepan until crisp, about 3 minutes. Add the vegetables, garlic and herbs and continue to cook until the vegetables have softened, about 5 minutes, adding a dash of water if necessary to prevent sticking. Pour in the chicken stock and bring to the boil.

  • 2.

    Drain the ceps, but reserve the liquor. Squeeze the ceps dry and chop roughly, then add to the saucepan. Pass the cep liquor through muslin into the saucepan.

  • 3.

    Add the lentils and cook for 20-30 minutes. If the lentils dry out too quickly, add some extra stock. The lentils should be wet but not soupy. Season with black pepper.

  • 4.

    Meanwhile, skin the sausages and shape into eight flat patties. Grill the patties under a preheated grill, until golden and cooked through on both sides.

  • 5.

    For an easier version, simply grill the sausages.

  • 6.

    Serve with the lentils and a green vegetable such as broccoli.

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