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Shallow fry the pancetta in 1 tbsp of olive oil for approx. 3 minutes and allow to cool.
To prepare the sausage mixture, place the pork and pancetta in a large bowl, add in the pepper, the fennel and the parsley. Season with salt, add in the nutmeg, the egg white and the extra virgin olive oil and mix well. Wrap the mixture in cling film to create a sausage shape, make 8 individual sausages and allow to rest for at least 2 hours.
In a large saucepan, fry the onions in the olive oil until golden, add in the celery and the chilli and allow to soften. Place in the sausages and cook for 2 minutes turning frequently. Add in the lentils (with the juice) and the chopped tomatoes, season with salt and cook for 20 minutes on a low heat covered with a lid. Remove the lid and cook for a further 15 minutes.
Place 3tbls of the lentils in the middle of a plate – stack 2 sausages on top and serve with some warm crusty bread.
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