Method
- Heat oil in a pan and cook the Rudd’s Butcher Style Sausages until browned, then remove from the pan
- Tip in the onion, garlic, celery and carrots and cook for about 5 minutes until softened
- Add the white wine and stir, scraping any bits off the bottom of the pot
- Bring up to the boil, add lentils, then simmer for 20 minutes until lentils have softened and sausages are cooked through
- Serve with plenty of crusty bread
Ingredients
- 360g (1 pack) Rudd’s Butcher Style Sausages
- 1 bulb Garlic, chopped rough
- 2 tins, 500g Lentils, cooked
- 1 stick Celery, diced
- 2 Carrots, diced
- 1 Onion, diced
- 125mls White Wine
2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse
