For cooks searching for Nigel Slater sausage recipes, this rustic pork sausage, lentil and apple stew is a satisfying one-pot supper: browned sausages simmer with green lentils, vegetables, thyme and a little mustard. The apple adds gentle sweetness and the mustard sharpens the rich broth; serve it in bowls with bread or a simple green vegetable.
Ingredients
- 8 fresh pork sausages, about 1¼ lb (570 g) total
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, about 1 cup chopped (150 g)
- 2 medium carrots, about 1 cup chopped (150 g)
- 2 celery stalks, about ¾ cup chopped (100 g)
- 2 garlic cloves, finely chopped (about 6 g)
- 1 cup (190 g) dried green or brown lentils, rinsed and drained
- 3 cups chicken or vegetable stock (710 ml)
- 1 medium firm apple, cored and diced, about 1 cup (150 g)
- 1 teaspoon fresh thyme leaves (1 g), or ½ teaspoon dried thyme (0.5 g)
- 1 bay leaf (about 0.2 g)
- 1 tablespoon Dijon mustard (15 g)
- ½ teaspoon fine salt (3 g), plus more to taste
- ¼ teaspoon freshly ground black pepper (0.5 g)
- 1 teaspoon cider vinegar (5 ml)
- 2 tablespoons chopped flat-leaf parsley (8 g), for serving
Instructions
- Prepare the ingredients. Rinse the lentils under cool water and drain them. Chop the onion, carrots and celery into small, similar-sized pieces so they soften evenly. Mince the garlic, dice the apple, and measure out the stock and seasonings. Keep the apple aside until the lentils have begun to soften; adding it late helps it hold its shape.
- Brown the sausages. Set a large, heavy pot or Dutch oven over medium heat and add the olive oil. When the oil is warm, add the sausages in one layer. Cook for about 8–10 minutes, turning every couple of minutes, until browned on several sides. They do not need to be cooked through yet. Transfer them to a plate. If the pot has a thick layer of rendered fat, spoon off all but about 1 tablespoon (15 ml); leave the browned bits in place for flavor.
- Soften the vegetables. Add the onion, carrots and celery to the same pot. Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. If the bottom looks dry, add 1 tablespoon (15 ml) water rather than extra oil. Stir in the garlic, thyme, salt and pepper and cook for 30 seconds, just until fragrant.
- Start the lentils. Tip in the rinsed lentils and stir to coat them in the vegetables and cooking juices. Pour in the stock, add the bay leaf and Dijon mustard, and stir until the mustard is mostly blended into the liquid. Scrape up any browned pieces from the bottom of the pot. Bring the mixture just to a boil, then lower the heat so it simmers gently.
- Simmer with the sausages. Return the browned sausages and any juices from the plate to the pot. Cover partially and simmer for 20 minutes, stirring once or twice. Keep the liquid at a gentle bubble rather than a hard boil: aggressive boiling can split the sausages and make the lentils unevenly tender. If the lentils are absorbing liquid quickly, add stock or water ¼ cup (60 ml) at a time.
- Add the apple and finish cooking. Stir in the diced apple and continue simmering, partially covered, for about 10 minutes, or until the lentils are tender but still hold their shape. Check the thickest sausage with a food thermometer; because sausage is ground meat, USDA FSIS sets its safe minimum internal temperature at 160°F (71°C). If needed, simmer a few minutes longer and check again. Remove the bay leaf, then stir in the cider vinegar. Taste the broth and adjust the salt and pepper.
- Rest and serve. Turn off the heat and let the stew stand for 2 minutes so the broth settles. Scatter over the parsley and ladle the sausages, lentils and vegetables into warm bowls. Include some of the cooking liquid in each serving; it is part of the dish, not a sauce to drain away.
Tips
- Choose sausages with a good balance of fat and seasoning. Mild pork links let the thyme, apple and mustard come through. If using especially salty or strongly seasoned sausages, start with less added salt and season the finished broth after the lentils are tender.
- Use the right lentils. Green or brown lentils are best because they keep their shape in a stew. Red lentils break down much faster and would make the broth thick and soft, so they are not a direct swap here. If using canned lentils, drain and rinse two 15-ounce (425 g) cans, add them only for the last 10 minutes, and reduce the stock to about 2 cups (475 ml).
- Adjust the broth as it cooks. Lentils vary in age and can take up liquid at different rates. Keep extra stock or water nearby, adding a small splash if the pot becomes dry before the lentils are tender. The finished dish should be spoonable, with a light broth, rather than dry or soupy.
- Do not cut into a sausage to judge doneness. That lets juices escape and gives a less reliable check. Use an instant-read thermometer inserted into the center of the thickest link, and return the pot to a simmer if it has not reached 160°F (71°C).
Serving Suggestions
Serve the stew as a complete meal in shallow bowls, with crusty bread, sourdough or a soft dinner roll for catching the mustardy broth. Mashed potatoes also work well: spoon the lentils and vegetables over the mash, then set a sausage on top. For a lighter plate, pair it with steamed green beans, buttered cabbage or a crisp salad dressed with a simple vinaigrette.
A small spoonful of whole-grain mustard at the table suits anyone who wants a sharper finish. Keep extra salt to a minimum until each person has tasted the broth, since sausage and stock can both contribute plenty of seasoning. If serving the stew to a group, bring the pot to the table while hot and offer parsley and bread separately.
Variations
Use another sausage. Chicken or turkey sausages can replace pork links, but check the package because their texture and seasoning vary. Cook poultry sausage to 165°F (74°C), the USDA FSIS safe minimum for poultry, measured in the center of a link. For a spicier pot, use hot Italian-style pork sausage; if it is loose rather than linked, brown it in crumbles and check that the ground meat reaches 160°F (71°C).
Change the apple or herbs. A firm pear can stand in for the apple, giving the stew a softer, sweeter fruit note. Rosemary can replace thyme, but use only about ½ teaspoon finely chopped fresh rosemary (0.5 g) because its flavor is more forceful. If fresh herbs are unavailable, dried thyme works as listed; add other dried herbs sparingly so they do not overwhelm the lentils.
Add greens. Stir 2 packed cups (60 g) baby spinach into the pot for the final 2 minutes, or add 2 cups (70 g) chopped kale about 10 minutes before the end so it has time to soften. If using kale, add a splash of water or stock if the stew thickens while it cooks. The greens make the pot more vegetable-forward without changing the basic method.
Make it without mustard. Leave out the Dijon if you prefer, then add another teaspoon (5 ml) cider vinegar at the end to keep the broth lively. Whole-grain mustard can replace Dijon in the same quantity, though it leaves visible mustard seeds and gives a slightly coarser texture. Avoid adding vinegar early; its bright acidity is most noticeable when stirred in just before serving.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Divide a large pot among shallow, covered containers so it cools more quickly, and keep it refrigerated for 3–4 days. The lentils will continue to absorb broth as they sit, so the chilled stew may seem thicker than it did in the pot.
For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 2–3 months for best quality. Leave a little room at the top of each container for expansion. Thaw it overnight in the refrigerator, rather than on the counter. Apple pieces may soften after freezing, but the stew will still be suitable for reheating.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or stock if needed. Heat until steaming throughout and check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. In a microwave, cover loosely, stir partway through, and check the temperature in more than one spot. Avoid repeated cooling and reheating of the whole pot.
Frequently Asked Questions
Can I make this sausage and lentil stew ahead?
Yes. Cook it completely, cool it promptly and refrigerate it in a covered container. The flavor settles nicely overnight, although the lentils will thicken the broth. Reheat gently with a little extra stock or water and bring the leftovers to 165°F (74°C) before serving.
Do I need to soak the lentils first?
No. Green and brown lentils do not need soaking for this recipe. Rinse them to remove dust or small debris, then simmer until tender. Older lentils may take longer to cook, so use tenderness rather than the clock alone to decide when they are ready.
Can I cook the stew in the oven?
Yes. After browning the sausages and softening the vegetables on the stovetop, add the lentils, stock, mustard, bay leaf and sausages. Cover the pot and cook in an oven at 325°F (163°C) for about 40–50 minutes, adding the apple for the final 15 minutes. Check the lentils for tenderness and the sausages with a thermometer; oven times can vary with the pot and sausage size.
Why are my lentils still firm?
They may need more time, particularly if they are older, or the simmer may have been too low. Add hot water or stock in small amounts and continue cooking until tender. Acidic ingredients can slow softening, which is why the cider vinegar goes in at the end rather than with the lentils.
Can I use stock cubes or water instead of prepared stock?
Yes. Make stock according to the package directions, but taste it before adding the full amount of salt in the ingredient list. Water also works, though the finished broth will be less savory; browning the sausages well and using the vegetables, thyme and mustard will still give it flavor.
What kind of apple is best?
Choose a firm apple that will not collapse immediately in the simmering broth, such as a Granny Smith, Braeburn or Honeycrisp. A tart apple gives a brighter contrast to the sausages, while a sweeter variety makes the stew rounder. Peel it if you prefer, but peeling is not necessary.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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