Gordon Ramsay's Italian Sausages with Lentils

Italian Sausages with Lentils
Serves 4

olive oil for cooking
200g smoked bacon lardoons
1 onions, peeled and finely chopped
1 medium carrot peeled and cut into 1 cm cubes
3 bay leaves
500g Castelluccio or Puy lentils, rinsed and drained
sea salt and freshly ground black pepper
1 large clove garlic, peeled and smashed
12 Italian sausages
100ml dry white wine
handful of flat leaf parsley leaves chopped

Heat a little olive oil in a heavy-based saucepan and fry the lardoons till lightly golden, about 5 minutes. Add the onion, carrot and bay leaves, stir well and cook over a medium heat for 5-6 minutes until the onions begin to soften.

Tip in the lentils, stir well and pour in enough water to cover. Bring to the boil, lower the heat and simmer, covered for 25-30 minutes until most of the liquid has been absorbed and the lentils are tender. Season generously with salt and pepper.

Cook the sausages in the meantime. Heat a little olive oil in a heavy-based frying pan, Add the garlic and cook for a minute. Add the sausages and pan-fry for about 5 minutes, turning occasionally until lightly golden. Deglaze the pan with the white wine and bring to the boil. Lower the heat to a simmer and leave the sausages to braise for 15-20 minutes until cooked through.

With a pair of tongs, transfer the sausages to the lentils, nestling them among the vegetables and lentils and adding the pan juices. Reheat a few more minutes.

Divide the lentils and the sausages among warm, shallow bowls, Sprinkle generously with chopped parsley and a grinding of black pepper then serve.

Recipe © Gordon Ramsay Picture © Pat Churchill