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Bratwurst with lentils & salsa verde

Method

  • Rinse the lentils and then put them in a pot with 4 cups cold water. Bring to the simmer and gently cook for about 15 mins until almost tender. Drain well.
  • At the same time, gently blanch the sausages in another pot of simmering water until firm to the touch. Drain well and then panfry in a thin layer of hot oil until brown all over.
  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion, celery and 1 crushed garlic clove until tender.
  • Then add the lentils to the pot with a good splash of fresh water, the curly parsley and seasonings. Turn the heat down, stir and gently cook for 5 mins or so, adding a little more water if needed.
  • Add a splash of red wine vinegar and taste for seasoning.
  • To make the salsa verde, chop up the Italian parsley, basil, remaining garlic and capers. Then transfer to a bowl and mix with a splash of red wine vinegar, the mustard, anchovies, a good slurp of oil, a generous amount of ground pepper and a little salt. Taste for seasoning.
  • To serve, spoon the lentils into individual flat soup bowls and top with the sausages and a spoonful of the salsa verde.

Ingredients

  • 1 heaped cup Puy lentils
  • 4-8 bratwurst sausages
  • olive oil
  • ½ medium-large onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves
  • 1 tbsp chopped fresh curly parsley
  • sea salt & freshly ground pepper
  • red wine vinegar
  • 1 bunch Italian (flat leaf) parsley, chopped
  • 20 large basil leaves, chopped
  • 1-2 tspn capers, chopped
  • 1 heaped tspn Dijon mustard
  • 4-5 anchovy fillets, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm