Hearty Sausage & Lentil Stew with Sauerkraut

The Cultured Collective Fermented Foods Kimchi Sauerkraut

Just what the Doctor ordered! Dish up a hearty bowl of comfort on a chilly winter's evening with this family friendly sausage and lentil stew. Lentils are an underrated pantry staple; they're a great source of magnesium, folate and prebiotic fibre and do a wonderful job of absorbing flavour. Add to that the gut-soothing effects of gelatin-rich bone broth and live, probiotic sauerkraut and you've got yourself one gut-loving meal! Serve with some buttery mash and a mustardy-vinaigrette drenched salad.


Serves 6

  • 12 x higher welfare sausages (we like The Jolly Hog Proper Porker)
  • 180g higher welfare streaky bacon (diced) (we like Field & Flower)
  • 1 TBS Olive Oil
  • 1L Chicken Bone Broth (we like Borough Broth Company)
  • 2 leeks (finely sliced)
  • 2 x carrots (grated)
  • 2 x celery stalks (finely diced)
  • 1 x TBS apple cider vinegar
  • Salt & Pepper (to taste)
  • 1TBS dried mixed herbs
  • 1 x bay leaf
  • 4 x garlic cloves (minced)
  • 1 bunch flat leaf parsley
  • 1 x 400g tinned chopped tomatoes
  • 300g dried puy lentils
  • 1 Cup Fennel Soured Apple & Dill Sauerkraut


1. Heat the oil in a large casserole dish
2. Add the sausages and brown for 10 minutes, turning the occasionally until a nice even colour has developed. Remove the sausages from the pot and set to one side until later
3. Add the diced streaky bacon to the pan and cook for 2-3 minutes
4. Add the leeks and garlic to the bacon and heat until the leeks just start to soften
5. Now add the carrots and celery to the pan and cook for a further 2-3 minutes.
6. Return the sausages to the pan and add the dried herbs, bay leaf, lentils, chicken stock, cider vinegar, tinned tomatoes and desired level of seasoning. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer on medium heat for 45 minutes, stirring every so often until the lentils are tender.
7. Remove from the heat and stir through the fresh sauerkraut and parsley.


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