Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “quality sausages”

Sausage & Lentil Ragout

We love sausages and we love lentils.  Sometimes you just need some comfort food and this recipe is so easy and delicious it ticks all the boxes when it comes to flavour and texture.  I always use very good quality sausages and I find the German Weisswurst type are terrific as there is barely any fat in them and they are quick to brown and pop into the luscious lentil mixture in minutes.

Feel free to add or take out anything you like – this recipe has a sort of Italian flavour because of the balsamic and tomatoes but any vegetables you have to hand will suffice.  The vinegar gives a lovely tang and red or white wine vinegar can also be used.

Sausage & Lentil Casserole


When I served this up I had some toasted olive bread on the side – yummy…

Sausage & Lentils


1 teaspoon olive oil

2 cloves garlic grated

1 onion finely chopped

2 celery sticks finely chopped

1 carrot finely diced

12 cherry tomatoes left whole

1 tub tomato paste

1 bottle passata

2 tins brown lentils, drained and rinsed

1 bag baby spinach

2 teaspoons Massel chicken stock powder

Salt & pepper to taste

Pinch sugar

1 tablespoon balsamic vinegar

6 long good quality sausages

Continental parsley for garnish


In a large pan, heat olive oil and gently fry the onions, carrot & celery until softened

Add grated garlic and fry for a few more minutes

Add tomato paste and passata and combine thoroughly

Add in the stock powder and simmer with lid on for around 15 minutes or until vegetables are soft

Throw in the lentils, whole cherry tomatoes and spinach and a little extra water if too thick.

Add in balsamic vinegar and season to taste

In the meanwhile gently fry sausages in a separate pan until golden brown and cooked though

Cut each sausage into four diagonally and tip into the lentil mixture

Mix thoroughly and heat through

The mixture can be left on a gentle simmer for another 15 minutes or so to ensure the flavour goes through the sausages

Sprinkle some finely chopped continental parsley on top and serve with crusty bread or polenta


Bon Appetit!  🙂

Old-fashioned Bangers & Mash

It’s now Autumn in Melbourne and our thoughts are turning to comfort food on these cool nights.  The simplest things in life are usually the best and nothing beats bangers and mash for good a old-fashioned daggy dinner…

Tip 1:  ALWAYS use the best quality sausages you can find.  There is nothing worse than finding bits of unidentified gristle in a snag.

Tip 2:  Never pierce sausages before cooking them.  All the lovely juices will flow out otherwise and you will be left with a dried up lump of meat in a skin…

Tip 3:  Mushy peas have a taste all of their own and are much better than ordinary peas (which you can use of course).  I buy the brand Batchelors from Rob’s British Butchers in Dandenong and the size is just right for two hungry diners

Tip 4:  Who has time to fiddle around making gravy when it can be heated up in 40 seconds in the microwave!  I use Gravox Best Bangers ‘n Mash Gravy and it’s a deliciously onion flavoured which goes beautifully with snags…

Tip 5:  Any left over mash can be used to make Scottish Tattie Scones for breakfast the next day!

Bangers & Mash



2 high quality sausages

3 large potatoes peeled and cut into quarters

2 tablespoons butter

2 tablespoons of milk

Salt & pepper to taste

I tin of Mushy Peas

I pouch of Gravox Best Bangers ‘n Mash gravy



Gently cook your sausages over a low to medium heat until cooked through

In the meantime, boil quartered potatoes in salted water until tender and drain thoroughly

Shake off excess moisture from potatoes in a colander and return to pot

Add two generous tablespoons of butter and mash with a potato ricer

Add some mile to soften and season with salt & pepper

Beat with a wooden spoon until smooth and creamy adding additional butter if required

Heat the mushy peas in a pot and heat the gravy in the microwave according to packet instructions

Place a generous dollop of mashed potatoes in the bottom of a bowl

Place the mushy peas beside the potato mash

Top with a beautiful juicy sausage

Pour over the gravy

Be sure and serve everything piping hot


Bon Appetit!  🙂

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