Sausages with Zucchini Pickles

Cook Time 1 hour 15 minutes + salted time

Servings 4

Ingredients

4 good quality pork sausages

1 tbsp extra virgin olive oil

1 cup dried of Puy lentils

1 bay leaf

4 medium zucchini (about 1 kg), thinly sliced preferably on a mandoline

1 onion, peeled and sliced

400ml white vinegar

1 tbsp cornflour

1/2 tbsp curry powder

1/2 tbsp mustard powder

1/2 tbsp turmeric powder

400g caster sugar

1 tbsp salt flakes

Method

For the pickles, place the zucchini in a bowl and mix with the salt. Cover and refrigerate for 2 hours to release as much liquid from the zucchini as possible. Pat zucchini dry with a tea towel. Put the sugar and vinegar (reserving a tablespoon) into a large saucepan and bring to the boil, then add the zucchini and cook for 8-10 minutes, to soften.

Mix the cornflour with the spices and then add the remaining vinegar to form a smooth paste. Add to the pot, stirring well. Cook for a further 10 minutes, stirring from time to time, adding a splash of water if too thick.

Place the lentils and bay leaf into a pot and cover with 3 cups of water. Bring to the boil, then turn down to medium-low heat, cover with the lid on and simmer for 25 minutes until tender. Season with salt once cooked.

Heat a grill pan over a medium heat, drizzle oil over sausages and cook for 8-10 minutes, turning regularly until the sausages are cooked.

To serve, use a slotted spoon to portion lentils. Then arrange the sausages on top of lentils and serve with zucchini pickles.

Place the remaining pickles into a sterilised jar, they will keep for a few weeks sealed in the fridge.