Puy lentil, smoked sausage, pork belly and mustard sauce.

The perfect double act of sausage and mustard, brought together with lentils.

Serves 4
2 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 tbsp thyme leaves, roughly chopped
1 sprig rosemary leaves, roughly chopped
1 bay leaf
250g puy lentils
700ml chicken stock
8 precooked, smoked sausages, such as kabanos
100ml double cream
1 tbsp dijon mustard, plus extra to serve
Sauerkraut, to serve

1 Heat the oil in a high-sided frying pan, then cook the onion, celery and carrot for about 5 minutes, until they start to soften.
Add the garlic, thyme, rosemary and bay leaf.
Fry for a further couple of minutes.

2 Add the lentils to the pan and stir to coat in the onion mix.
Stir in the stock and nestle the smoked sausages in the mix.
and simmer, stirring frequently for 35-40 minutes, until the lentils are tender.
Add a splash of water if the lentils look dry.
Remove the lid, add the cream, mustard and some seasoning, bubble for a few minutes, remove from the heat and serve with sauerkraut.

Recipe supplied by Rosie Reynolds
My kitchen, my obsession: Rosie Reynolds | Kitchen encounters | Life and style | The Guardian:

Venison Sausages Braised in Red Wine.

Venison Sausages Braised in Red Wine - Venison - Recipes - from Delia Online:
Ingredients
450 g venison sausages
275 ml red wine
1 dessertspoon olive oil
225 g diced bacon or pancetta
1 large clove garlic, peeled
225g shallots, peeled
1 level dessertspoon juniper berries
1 level teaspoon chopped fresh thyme
2 bay leaves
175 g medium-sized, open-cap mushrooms
1 heaped teaspoon plain flour
1 rounded teaspoon mustard powder
25 g butter, softened
1 rounded tablespoon redcurrant jelly
salt and freshly milled black pepper

Method
Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots.

Now crush the juniper berries very slightly without breaking them – just enough to release their flavour.

Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves.
Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.

After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly.

To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.

Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.
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Portuguese Feijoada.

Portuguese Feijoada Recipe - A Recipe for Feijoada | Hunter Angler Gardener Cook:
Feijoada (Portuguese) is a stew of beans with beef and pork.
The name comes from feijão, Portuguese for "beans".
Or
2 pounds white beans or Canario yellow beans
1 ham hock or smoked turkey leg
2 pounds linguica sausage (smoke cured pork sausage)
2 pounds pork shoulder, cut into large chunks (or chopped heart, or shanks)
1 pig’s trotter (optional)
2 large carrots, sliced into rounds
1 large onion, chopped
1 head garlic, peeled but otherwise whole
1 tablespoon piri-piri hot sauce or chile paste
1 tablespoon ground coriander seed
4 bay leaves
1/2 cup crushed tomatoes
Black pepper and chopped parsley to garnish
Salt
At least 2 quarts pork broth or water

Sausage balls, mustard and cream sauce.

Nigel Slater's Sausage balls, mustard and cream sauce.
sausages,
beef stock,
double cream,
Dijon mustard,
chives

Sticky cranberry sausages.

BBC - Food - Recipes : Sticky cranberry sausages:

Ingredients
2 red onions, sliced
2 tbsp olive oil
400g/14oz uncooked cocktail sausages
1 heaped tbsp cranberry jelly
200g/7oz fresh or frozen cranberries
1 clementine, zest only
Preparation method
Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan.
As the sausages start to brown, add the jelly and cranberries
Cook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky.
Grate over the clementine zest and serve.
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