45 mins

NutritionSortLoading...
Loading...

6 sausages – at least 90% pork content

100g chorizo (casing removed, cut into small cubes)

200g dried lentils (rinsed)

½ red cabbage

1 large leek (topped and tailed)

1 large onion (peeled and sliced)

2 star anise

2 bay leaves

1 cinnamon stick

2 tbsp cranberry sauce

1 tbsp brown sugar

1 tsp dried thyme or a sprig fresh thyme

Pinch ground cloves

400ml hot vegetable or chicken stock

60ml red wine vinegar

Olive oil

Salt and freshly ground pepper

Chopped flat leaf parsley to garnish

Select allAdd

1. Chop the cabbage, leek and onion in to fine strips.

2. Heat a large casserole dish and dry fry the chorizo until it starts releasing some of its spicy oil. Set aside.

3. Fry the sausages in the same pan until nicely browned on all sides but not cooked completely. Set aside.

4. Deglaze the pan with a splash of stock, scraping any browned bits.

5. Add 2 tablespoons olive oil to the pan and fry the cabbage, leek and onion. Season with salt and pepper. Inititally the pan will be very full but they will soon cook down.

6. Add the star anise, bay leaves, cinnamon stick, cranberry sauce, brown sugar, thyme and cloves. Stir to combine.

7. Add the lentils, remaining stock and vinegar and bring to a simmer.

8. Cover and simmer for 20 minutes, until the lentils and vegetables are tender.

9. Stir in the chorizo and add the sausages either whole or sliced into three pieces on the diagonal.

10. Cook for a further 10 minutes until the sausage is cooked through and liquid is reduced.

11. Serve sprinkled with plenty of fresh parsley.