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Cumberland Sausages with Red Wine, Rosemary and Lentils



  • 1.

    Drop the lentils into a pan of boiling salted water and cook for about 15 minutes until tender, but still with a little bit of bite left in them. They will be cooked a little more later on. Drain and set aside.

  • 2.

    Pa ss two large metal skewers diagonally through the sausage to keep it in place during cooking.

  • 3.

    Brush the base of a large, deep frying pan with 1 tbsp of the oil and place it over a medium heat. When hot, add the sausage and fry it for 8-10 minutes, turning it over half way through, until nicely browned on both sides and cooked through.

  • 4.

    Transfer to a baking tray, cover loosely with foil and keep hot in a low oven.

  • 5.

    Pour the excess oil out of the pan, return the pan to the heat and add the red wine.

  • 6.

    Increase the heat and allow it to boil vigorously until it has reduced to about 3 tbsp. Pour the reduction into a bowl and set aside.

  • 7.

    Add the remaining oil to the pan and add the garlic, shallots, rosemary, sage and chilli. Fry over a medium-high heat until the shallots are soft and lightly browned.

  • 8.

    Add the sun-dried tomatoes, lentils, red wine reduction, beef broth and some salt and pepper and leave to simmer gently until the liquid has reduced slightly and the lentils are tender.

  • 9.

    Stir the chopped parsley into the lentils and spoon them into a warmed shallow serving dish.

  • 10.

    Put the Cumberland sausage on top, remove the skewers and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Grenache, Merlot and Shiraz are the best wines to pair with Cumberland Sausages with Red Wine, Rosemary and Lentils.


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