Try this recipe for sausages and puy lentils, then check out our sausage and bean casserole, slow-cooker sausage casserole, healthy sausage traybake and more of the best sausage recipes.


  • olive oil
  • 8 meaty pork sausages
  • 3 rashers streaky bacon, chopped
  • 1 large red onion, finely chopped
  • 100g cavolo nero, leaves stripped and torn into pieces, stems finely chopped
  • 4 cloves garlic, chopped
  • 2 tbsp tomato purée
  • a glass (optional) red wine
  • 175g Puy lentils
  • 750ml chicken stock
  • 400g tin cherry tomatoes
  • 100g kale, leaves stripped


  • a small bunch flat-leaf parsley, chopped
  • 3 tbsp extra-virgin olive oil
  • 1 lemon, zested and ½ juiced


  • STEP 1

    Heat a drizzle of olive oil in a casserole over a medium heat and brown the sausages until golden all over, then scoop out onto a plate. Tip in the bacon and fry until crisp and the fat has rendered, adding a little more oil if drying out.

  • STEP 2

    Add the onion, cavolo nero stems and a pinch of salt, and cook gently for 5-10 minutes or until soft, then add the garlic and cook for a minute. Stir in the tomato purée and cook for a further minute before adding the red wine, if using, and bubble for a few minutes until reduced by 1/2. Stir in the lentils, stock and tomatoes, and add back the sausages and any juices from the plate. Simmer gently for 45 minutes until the lentils are just tender.

  • STEP 3

    Mix together the parsley, extra-virgin olive oil and lemon zest and juice in a bowl with a little seasoning.

  • STEP 4

    Stir the kale and the cavolo nero leaves into the casserole with another 100ml of water and simmer gently, while stirring, for 10 minutes, until the cavolo nero is cooked.

  • STEP 5

    Spoon into bowls and serve with the gremolata scattered over.

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