Wednesday, 18 May 2011

Hampshire breed sausages with puy lentils

I'd thought the term 'Snorker' to be an oft-used colloquialism for the

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.


  1. Looks great - but in view of using fewer dishes, can't you cook the lentils in with the other ingredients and add a bit of water/stock now and then?

    Time to call the 'Korker's Helpline'...

  2. Corr, could go a plate of those round about now.

  3. Where's Little Rob when you need him? I'm sure that method would work equally well dude...