Braised pork and fennel sausages with lentils and rosemary – Gourmet Traveller
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Sausages and lentils are a surefire route to winter comfort.
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Ingredients
- 250 gm small green lentils, rinsed
- 10 thick pork and fennel sausages
- 1 tbsp olive oil
- 2 celery stalks, finely chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 3 garlic cloves, finely chopped
- 3 tsp finely chopped rosemary
- 125 ml dry red wine
- 400 gm canned cherry tomatoes
- Crusty bread (optional), to serve
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