Pork sausage and lentil stew is the perfect one-pot wonder and it gets a helping hand from savoy cabbage, English mustard and apples.
This delicious winter-warming stew takes around an hour to cook and prepare but it is an easy dish to cook with very little hands-on cooking.
Pork Sausages with Lentils and Cabbage
I adore sausages, they appear here in everything form my guide to a full English breakfast to my sausage and egg sandwich and even a sausage curry.
This recipe is almost a combination of two recipes that I already have on my site, a beef sausage and lentil casserole and my sausage and apple casserole.
This wonderful sausage and lentil stew features delicious pork and apple bangers cooked with cabbage, more apples… and of course lentils!
It all cooks down in a “broth” that combines ham stock with English mustard and apple sauce. This adds a wonderful sweetness that contrasts the earthy tones of the cabbage and lentils.
It’s not a quick dish, taking around an hour to cook and serve. However, it is pretty simple, and you are not chained to the cooker whilst it cooks.
Frequently Asked Questions
What sort of sausages should I use?
This recipe is developed with pork sausages in mind, but other than that you have a pretty free reign.
I use some beautiful pork and apple sausages form my local butcher, but more traditional options like Lincolnshire or Cumberland sausages would work wonderfully. I even tested this out with some pork and black pudding sausages and it was awesome!
Where can you buy ham stock?
I use Knorr ham stock, it is readily available in most of the large supermarkets.
But, if you can’t find it or don’t want to have it knocking around in the cupboard use chicken stock instead. If you take this approach you may need to add more salt.
Can I use different lentils?
Green, brown or puy lentils are the best lentils to use in this dish. Avoid red or yellow lentils because they will turn the stew into mush.
Can I use a different type of cabbage?
Savoy cabbage and sweetheart (hispi) cabbage work best in this recipe, but you can use white cabbage at a push.
Serving Suggestions
I consider this one-pot sausage and lentil casserole to be a perfect one-pot dish, with the combination of cabbage, onions and apples providing the vegetable elements.
If you wanted some green vegetables on the side then I would recommend some simply cooked green beans or roasted tenderstem broccoli.
However, I’m much more likely to serve this with a couple of slices of nice bread. It’s perfect for mopping up the mustardy broth once you have finished eating.
Equipment Used
I only name check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 25cm or 10″ frying pan with a lid.
- Kitchen tongs.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Sausage and Green Lentil Stew Recipe with Apples and Cabbage
My winter warming pork sausage and green lentil stew is cooked in ham stock and also features cabbage and sweet apples.
Ingredients
- 4 (350g Total) Pork Sausages, I use pork and apple
- ½ Small (250g Total) Savoy Cabbage
- 1 Medium (150g) Onion
- 150g (¾ Cup) Green Lentils
- 500ml (2 Cups) Ham Stock
- 3 Tbsp Apple Sauce
- 2 Tbsp English Mustard (Prepared, Not Powdered)
- 1 Tsp Dried Thyme
- ½ Tsp Dried Rosemary
- 1 Bay Leaf
- ¼-½ Tsp Salt
- 1 Tbsp Cooking Oil
- 1 Sweet Apple
Instructions
- Cut the half head of cabbage in half, cut out and discard the tougher stalk and then finely shred the leaves.
- Cut the onion in half, peel it and the cut into into 3-4mm (⅛") halfmoon shapes.
- Heat a 25cm or 10" frying pan over a medium-high heat and when it is hot, add the oil and brown the sausages well on all sides. Remove the sausages and set aside.
- Reduce the heat under the pan to medium and then add the onions and soften for 4-5 minutes.
- Pour the ham stock into the pan with the onions and add the apple sauce, English mustard, dried thyme, dried rosemary, bay leaf and salt, then give everything a stir to combine.
- Add the green lentils, stir to combine with the stock, add a lid and simmer over a low heat for 20 minutes.
- Just before the lentils have been cooking for 20 minutes, peel and core the apple, then dice the flesh into a 1cm (just under ½") dice.
- Remove the lid from the lentils, add the cabbage and apple, stir to combine and return the lid for 5 minutes. Test for seasoning at this point and add the remaining salt if required.
- Return the sausages to the pan, nestling them in with the cabbage and lentils, add a lid then cook for a final 10 minutes, or until the sausages have cooked through.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 866Total Fat: 52gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 137mgSodium: 2079mgCarbohydrates: 59gFiber: 14gSugar: 24gProtein: 45g
Calorific details are provided by a third-party application and are to be used as indicative figures only.