Pancetta Wrapped Sausages with Pesto Infused Lentils


  • 3 tbsp Olive oil
  • 1 Onion, finely chopped
  • 2 Garlic cloves, finely chopped
  • 100g Pancetta, chopped
  • 2 Celery sticks, finely chopped
  • 2 Carrots, peeled and finely chopped
  • 500g Green or brown lentils
  • 150ml Water, cold
  • 2 tbsp Sacla’ Fiery Chilli Pesto, plus extra to serve
  • 8 Pork sausages


  1. Preheat the oven to 180°C/350°F/Gas mark 4
  2. Fry the onion, garlic, pancetta, celery and carrots in 2 tbsp oil for about 5 miutes
  3. Add the lentils to pan and cover with the cold water
  4. Stir everything well, bring to the boil and then simmer over a low heat for 30-40 minutes until water is absorbed
  5. Stir the Sacla’ Pesto into the lentils mixture
  6. Place the sausages in a roasting tin and drizzle over remaining oil
  7. Bake sausages on middle shelf for 15-20 minutes until cooked through and browned
  8. Remove sausages from oven and drain on kitchen paper
  9. Slice and arrange sausages on top of the lentils
  10. Serve immediately with extra Sacla’ Pesto to taste
Serves: 4Cooking time: Share recipeReview this recipe


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