sausage around these parts. However, upon mentioning to friends that I was
"Gonna buy some good snorkers at the weekend", i think it was assumed
that I was referring to either a) some kind of bizarre sub-aquatic
enterprise, or b) an acquisition altogether more saucy, perhaps
warranting a Sid James-esque cackle as I left the shop. As it happened
I was just going to the butchers to get some bits for lunch, but such
is the way. Serves 2.
4 Hampshire breed sausages
200g Cooked puy lentils
1 Red onion, finely chopped
2 garlic cloves, finely chopped
1 Red chilli, deseeded and finely chopped
Fresh thyme, stalks removed
2tsp Dijon mustard
4tbsp Olive oil
Zest and juice of 1 lemon
A small bunch of spring onions
1 Pop your sausages under the grill. Gently soften the garlic, chilli,
onions and thyme in a pan, stir in the lentils and turn the heat off.
2 When the sausages are just about ready, spoon the mustard into a jam
jar, then add the olive oil, lemon juice and zest. Season, shake well and stir
into the lentils, along with the spring onions. Serve
with the cooked snorkers.