Oregano Sausages

Oregano Sausages

with Mustardy Lentils and Garlic Bread

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Chef André attributes his love of food to his father, a Frenchman and chef. He says his fondest childhood memories are of family meals around his parents’ kitchen table. This recipe is a recreation of one of the dishes that made regular appearances on that very table, and is one we hope you love as much as he does. Forget pasta or potatoes – when it comes to nutritious and versatile cooking, little can beat the humble lentil. Fun Fact: Like a mini version of a bean, lentils grow in pods and come in red, brown, black, and green varieties.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 pack(s)

Brown Lentils

½ unit(s)


4 unit(s)

Pork and Oregano Sausage

(ContainsSulphites, Gluten)

1 sachet

Chicken Stock Powder


1 unit(s)


(ContainsGluten, Soya)

1 bag(s)

Baby Spinach

100 grams

Creme Fraiche


1 pot(s)

Wholegrain Mustard


Not included in your delivery

125 milliliter(s)

Water for the Lentils

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3238 kJ
Energy (kcal)774 kcal
Fat51.0 g
of which saturates19.0 g
Carbohydrate55 g
of which sugars11.0 g
Protein31 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your grill to medium-high. Trim the carrot (no need to peel!), halve lengthways then thinly slice widthways. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Drain and rinse the lentils in a sieve. Halve the lemon.


Pop the sausages on a foil-lined baking tray and grill for 18-20 mins. Turn a couple of times to brown all over. IMPORTANT: The sausage is cooked when it is no longer pink in the middle. When cooked, remove and set aside covered in foil to keep warm.


Meanwhile, heat a splash of oil in a large saucepan on medium heat. Add the carrot and shallot and cook until softened, stirring occasionally, 6-7 mins. Once the veg has softened, stir in half the garlic. Cook until fragrant, 1 minute, then add the chicken stock powder and the water (see ingredients for amount). Stir to dissolve the stock and simmer until the liquid has reduced by half, 8-10 mins.


Meanwhile, mix the remaining garlic with half the parsley and the olive oil (see ingredients for amount). Season with salt and pepper. Halve the ciabatta (as if you were making a sandwich). Pop the ciabatta on another baking tray, spread the garlic oil over the ciabatta and (once the sausage is cooked) grill the ciabatta, oil-side up until golden, 2-3 mins.


Once the stock in your pan has reduced by half and the carrot is tender, stir in the baby spinach and cook until wilted, 2-3 mins. Add the lentils, crème fraîche and wholegrain mustard, then simmer until piping hot. Taste and add salt, pepper and a squeeze of lemon juice as required. TIP: Add a splash of water if the sauce is too thick.


Stir in the remaining parsley, then spoon the lentils into your bowls. Top with the sausage and serve the garlic bread alongside. Zut! C'est bon!