• 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


  • 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


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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse