Duck sausages with lentils, mushrooms and sage

Viva 1/11/2006

Amanda Laird

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Serves 4

300 g	Brown lentils
2 cloves	Garlic
1 sprig	Fresh thyme
1	Onion
1	Bay leaf
8	Sausages, (duck bratwurst)
1 packet	Mushrooms, assorted
1 splash	Olive oil
1	Salt & freshly ground pepper, to season
1 handful	Sage leaf

Place lentils, garlic, thyme, onion and bay in a saucepan, cover with water and bring to the boil.
Check after 20 minutes for tenderness, if ready, drain, discarding the garlic, thyme, onion and bay. S
eason and keep the lentils warm.
Heat a frypan, adding a little olive oil and toss the mushrooms until wilted, season and set aside, keeping warm.
In the same pan, add a little more olive oil and cook the sausages over a medium to high heat until cooked through and a dark golden colour, set aside again, keeping warm.
In a small saucepan heat 1/2 cup olive oil and when the surface begins to shimmer, drop the sage leaves in, a few at a time removing after 5 seconds with a slotted spoon.
Place on paper towels. The oil is now nicely flavoured and can be reused.
To serve, plate the lentils first, topping with the mushrooms then sausages and the crispy sage leaves.