Pancetta-Wrapped Sausages with Chilli Pesto-Infused Lentils Recipes

Cooking Time: 30 - 45 mins
Serves: 4   

Ingredients

8 pork sausages
2 rounded tblsp Sacla’ Fiery Chilli Pesto, plus extra to serve
100g diced pancetta(or you can always use bacon)
1 onion, finely diced
2 garlic cloves, finely diced
2 carrots, peeled and finely chopped
2 celery sticks, finely chopped
500g green or brown lentils
150ml cold water
3 tblspoons olive oil

Instructions

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Fry the onion, garlic, cubed pancetta, celery and carrot in 2 tblspoons of the oil for about 5 minutes. Add the lentils to the pan and cover with the cold water. Give everything a good stir, bring to the boil and then allow to simmer over a low heat for 30 - 40 minutes, until all the water is absorbed. Stir the chilli pesto into the lentils mixture.

Meanwhile, place the sausages in a roasting tin, drizzle over the remaining oil and pop them in a hot oven. Bake the sausages on the middle shelf for 15-20 minutes until cooked through and browned.

Remove the sausages from the oven and drain briefly on kitchen paper. Slice and arrange the sausages on top of the lentils and serve immediately. Buonissimo.

Serve with extra Chilli pesto to taste.