Served 4-6
12 sausages
2 red peppers, de seeded and cut into chunky slices
2 red onions, cut into wedges
1 litre of hot beef stock
1 tbsp of Dijon mustard
1 tsp of wholegrain mustard
2 tbsp Tomato puree
2 garlic cloves, crushed
1 x tin of puy lentils
2 sprigs of Rosemary
2 bay leaves
Pre heat oven to 180, Put sausages into a medium sized roasting tin and bake for 20 mins until lightly browned. Add onions and peppers and place back into oven and bake for a further 10 min.
In a jug, mix the rest of the ingredients, then pour over the sausages. Put back into oven and bake for 30 mins, stirring halfway through.
Serve with crusty bread.
