The Lytton at Chalfont Dene on Sausages

The Lytton at Chalfont Dene on Sausages

19th October 2020

The Lytton at Chalfont Dene on Sausages

There are so many wonderful choices when it comes to sausages. Our head chef loves pork & fennel, pork & leek and spicy beef & chili. If you’re going to try and make sausages at home, a simple pork mince and bacon fat pairing is a great start. Just mix 500g of pork mince, salt, pepper and 50g bacon fat and stuff into casings. When you have your base sausages, why not try this fabulous dish:


400g green lentils, rinsed & drained

8 pork sausages

2 onions, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, finely chopped

1 apple, peeled & cored, cut into 1cm pieces

1 small handful of fresh thyme

1 bay leaf

330ml apple cider

330ml chicken stock

2 tbs olive oil

Serves 3 - 4


Cook the lentils in a saucepan of salted boiling water for 15-20 minutes until tender. Drain, then set aside for later.

Meanwhile, heat 1 tbs of olive oil in a large frying pan over a medium-low heat. Cook the sausages, turning, for 6-8 minutes until browned. Transfer to a plate and set aside.

Heat the remaining 1 tbs of olive oil over a medium-low heat. Add onion, celery and garlic, then cook for 2 minutes or until softened.

Increase the pan to a medium heat, add the apple, thyme and bay leaf, then season. Cook for a further 3-4 minutes until soft.

Add the cider and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.

Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.

Ladle lentil mixture among serving plates and top with the sausages.

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