Bruno Loubet’s Lentil, Quinoa and Sweet Potato Sausages

Serves: 6

"The beetroot and honey mustard in this recipe gives the sausage a sweet, rich and earthy flavor"

200g Puy lentils

200g sweet potatoes, cut into small cubes

1 medium onion, finely chopped

3 garlic cloves, finely chopped

100g quinoa

2 tbsp chopped Parsley

2 tsp chopped tarragon

100g Panko breadcrumbs

4 whole free-range eggs

4 tbsp olive oil

salt and pepper

60g Maille beetroot and honey mustard

2 medium onions, chopped

1 tsp sage, finely chopped

2 tbsp soya sauce

3 tbsp olive oil

50g butter (optional)

1/3 tsp cornflour in one glass of water

2 tbsp Maille balsamic glaze

Season sweet potatoes with salt and fry in olive oil for about five minutes or until the potatoes are soft.
Add the onion and the garlic and mix well. Place the lid back on for two minutes, mix well and cook until the onions are soft. Turn off the heat and add the parsley and tarragon. Mix well and keep aside.
In a saucepan cook lentils for 30-40 minutes or until the lentils feel soft. In another saucepan, cook the quinoa in boiling water for 15-20 minutes. Drain both well.
In a large bowl, place the lentils, sweet potatoes and onions. Crush with the back of a fork against the side of the bowl. It’s important to get a coarse texture.
Add the quinoa, breadcrumbs, mustard and eggs. Mix well and taste to taste.
Using a piping bag, shape 12 sausages on twelve 30cm x 30cm pieces of clingfilm. Roll each of them to form 12 sausages and tighten both ends the clingfilm.
Steam the sausages or poach in simmering water for about 10 minutes, then take off and leave to cool in the clingfilm.
In the meantime, make the sauce. Cook the onions in a saucepan with the olive oil on medium heat until golden brown. Add the balsamic glaze and soya sauce, plus the glass of cold water mixed with corn flour.
Leave to simmer and evaporate by half. Finish with a knob of butter if you like a slightly richer sauce.
Remove the sausages from the clingfilm and pan fry in olive oil to colour them. Serve with the sauce and a watercress salad.