Use whatever sausages you darn well like here, although some are definitely better than others. The ones to avoid are the sort with super-smooth interiors, that cook to disappointing hardness and don’t really taste like much except maybe over-seasoned pureed meat. They’re full of fillers. Like the infamous ‘pink slime’, made using ammonia-treated centrifuged meat scraps extracted off bones... eewwww. Not fans. The best sausages are the ones you get from good butchers who make their own using a higher meat content and a shorter list of ingredients overall. Natural casings are preferable too; to quote Stuff; “synthetic varieties can be made from materials including collagen (from cattle hides), cellulose, and plastic, which is most commonly used in the production of products like luncheon.” Even more exxie snags are a reasonably economical way to get people fed and most of those people are less snag-fussy than us. Tizzy your snarlers up, as we have, with braised lentils (a good #cozzielive side) and a simply-made beetroot thingy, and you’ve got an impressive dish the looks restaurant-worthy. Crack open the mustard and free-pour the beer, let the good times flow and forget, for a minute, that inflation is raging and the base interest rate could jack up at any time and that could well drive us to budget-basement sausages. Bastards.

SERVES 4

4 tsp olive oil

8 pork sausages

small handful flat leaf parsley leaves

dijon mustard, to serve

Braised lentils

315g (1½ cups) puy-style blue or black lentils small black/blue lentils cook off 30-40 mins

2 tbsp extra virgin olive oil

2 onions, sliced

2 stalks rosemary

1 bulb fennel, trimmed and sliced lengthwise

375ml (1½ cups) white wine

375ml (1½ cups) chicken stock

Vinegared beetroot (makes about 2 cups)

2 tbsp olive oil

2 large beetroot (about 800g), peeled and cut into fine matchsticks

375ml (1½ cups) chicken stock

75g (⅓ cup) caster sugar

80ml (⅓ cup) red wine vinegar

1 tbsp balsamic vinegar, to taste

For the vinegared beetroot, heat the olive oil in a medium saucepan over medium heat. Add the beetroot, stir to coat with the oil, then cover the pan and cook, stirring often, for 20 minutes or until the beetroot is wilted. Add the remaining ingredients except the balsamic vinegar, bring to the boil, then cook, uncovered, for 30-35 minutes or until most of the liquid has evaporated and the beetroot looks glossy; take care at the end to stir often so the beetroot does not catch and burn. Taste, then season with balsamic vinegar if you like things sharper, and season with sea salt and freshly ground black pepper, to taste.

Meanwhile, for the braised lentils, place the lentils in a medium saucepan, then add enough water to generously cover. Bring to a boil over medium-hgh what, skimming any scum that rises to the surface. Reduce the heat to medium, then cook for 30-40 minutes or until the lentils are tender, adding extra water as necessary. Drain the lentils well. While the lentils are cooking, heat the extra virgin olive oil in a medium saucepan over medium heat. Add the onion and rosemary, then cook, stirring often, for 6-7 mins until softened but not coloured. Add the fennel, then cook, stirring occasionally, for 4 mins or until softened. Add the wine, bring to the boil, then cook for about 4 minutes or until it has reduced a little then add the stock. Bring to a simmer, then cook over medium-low heat for 30 minutes or until the fennel is very tender and the liquid has reduced right down; if you want more of a reduction, strain the liquid off and boil it separately until it’s the consistency you want. (This is what chefs do; it’s easy and concentrates flavour). Add the lentils, stir to combine, then cook for 3 minutes to heat the lentils through. Season with sea salt and freshly ground black pepper. 

While the lentil mixture cooks, heat the oil in a large frying pan over medium heat. Add the sausages, prick them several times with the tip of a small, sharp knife, then cook, turning often, for 10-12 minutes or until they are cooked through and golden. Divide the lentils and sausages among warmed plates, top with the vinegared beetroot, then scatter with parsley leaves and serve with mustard to add to taste.