Baked Venison Sausages with Lentils  Add/Read Comments

The calender is produced 'in association' with Salisbury's, so naturally the ingredients are Sainsbury specifics (lucky then that I have my groceries delivered from Salisbury's, when not nipping down the road to Waitrose of course.

Baked Venison Sausages with Lentils
Serves 4

• Sainsbury's Taste The Difference Scottish Wild Venison & Red Wine Sausages


• 2 red peppers, deseeded and cut into wedges


• 1 red inion, cut into wedges


• 3 tomatoes cut into wedges


• 3 bay leaves


• 2-3 springs of fresh tyme, sage or rosemary or a mixture


• 1 tbsp olive oil


• 1 tbsp Balsamic Vinegar


• 1500ml hot beef stock


• 1 tbsp Worcestershire Sauce


• 1 tsp hot chili sauce (one I ommited and found the dish 'hot' enough)


• 2x400g cans lentils, rinsed and drained

Oven to 190C/Fan170/Gas 4.

Roast the sausages with the peppers, onion, tomatoes and herbs, topped with the oil and balsamic, for 40 minutes.

Add to the roasting tin the stock, Worcestershire Sauce, Chili Sauce, the lentils and some seasoning. Return t the oven and roast for 40-50 minutes until the sausages are a rich brown colour. Served with mashed potato and a red wine!