Pork sausages with warm lentil salad

Pork sausages with warm lentil salad


Serves 4


  • 1 cup French-style lentils
  • 3 cups (750ml) cold water
  • 1 bay leaf
  • 2 tsp olive oil
  • 8 good quality pork sausages
  • 1/2 cup Italian parsley, leaves picked
  • 1/2 red onion, finely sliced
  • 1 tomato, diced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 100g feta cheese
  • 80g baby spinach


Preheat oven to 200°C (180°C fan-forced).

Place lentils and 3 cups cold water in a saucepan with the bay leaf. Bring to the boil, reduce heat and simmer for 25 minutes until tender.

Meanwhile, heat oil in a frypan over medium heat and brown sausages on all sides. Transfer to a baking tray and bake for 10-12 minutes until cooked through.

In a large bowl, combine parsley, onion, tomato, oil and vinegar. Drain lentils and add straight to bowl. Combine well. Crumble over feta cheese. Season well.

Place a handful of baby spinach leaves on each plate. Top with a large spoonful of lentil salad and two sausages.

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Serving Suggestions


  • French-style black lentils or Puy lentils are available in supermarkets. They hold their shape when cooked better than brown lentils.
  • You could use goats cheese in place of the feta if you prefer.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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