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Caramelised Onion Sausages

Caramelised Onion Sausages

with Balsamic Lentils, Charred Courgettes and Garlicky Croutons

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We love good Caramelised Onion Sausages & Baked Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenSulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)


2 unit(s)

Garlic Clove

1 unit(s)


(ContainsCereals containing Gluten)

4 unit(s)

Caramelised Onion Sausages


1 pack(s)

Brown Lentils

1 sachet

Balsamic Vinegar


1 sachet

Chicken Stock Powder

150 grams

Creme Fraiche


Not included in your delivery

1.5 tbsp

Olive Oil

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3341 kJ
Energy (kcal)799 kcal
Fat45.0 g
of which saturates17.0 g
Carbohydrate66 g
of which sugars19.0 g
Protein33 g
Salt4.19 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Trim the courgette then halve lengthways. Chop widthways into 1cm small pieces. Peel and grate the garlic (or use a garlic press). Chop the ciabatta into 2cm chunks. Pop the sausages on a lightly oiled baking tray. Bake in your oven until browned and cooked through, 20-25 mins, turn halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle.


Meanwhile, drain and rinse the lentils in a sieve. Put half the garlic in a bowl with the oil (see ingredients for amount). Season with salt and pepper, mix together and add the ciabatta chunks. Mix again and set aside.


Heat a drizzle of oil in a saucepan on medium high heat. Add the onion, season with salt and pepper and cook until softened, 5-6 mins. Stir occasionally. Once soft, add the remaining garlic and balsamic vinegar, stir together and cook until evaporated, 1 minute. Pour in the water (see ingredients for amount) and the chicken stock powder. Stir together and simmer until reduced by half, 6-8 mins.


Meanwhile, heat a frying pan on medium high heat (no oil). Once hot, add the courgette chunks and dry fry until charred on each side, 5-7 mins total. Turn every 1-2 mins. Season with salt and pepper and remove from the heat.


Stir the crème fraîche and lentils into the red onion mixture and bring to the boil. Simmer for 1-2 mins, then stir in the charred courgette and remove from the heat. Add the croutons to the tray with the sausages to cook until golden for the last 5 mins of sausage cooking time.


Once everything is ready, reheat the lentils if necessary. Taste and add salt and pepper if you feel it needs it, as well as a splash of water if they have dried out a little. Spoon into bowls and top with the sausages and garlicky croutons. Enjoy!