RECIPE:Beef Sausage with Tangy Mustard Lentils, Roasted Beetroot and Onion

  • Prep Time: Less than 30 mins
  • Cook time: Less than an hour
  • Serves 8



  • Mild Beef Sausages

    Mild Beef Sausages - • $0.00
  • Mild Beef Sausages12 sausages

  • Raw beetroots, cut into wedges750 g

  • Red onions, cut into wedges500 g

  • Garlic cloves, lightly squashed3 cloves

  • Dried oregano1 tsp

  • salt and pepperto season

  • Lentils, drained and rinsed2 cans

  • Watercress, garnishas needed

Tangy Mustard Dressing


  • Dijon mustard2 tbsp

  • Pomeroy mustard2 tbsp

  • Lemon juice2 lemons

  • Olive oil4 tbsp

  • Honey½ tsp

  • Salt and pepperto taste

Cooking directions

  1. Preheat the oven to 375°F. 

  2. Into a roasting dish place the beetroots, onion, garlic and dried oregano. Season with salt and pepper. Roast for 45-50 minutes or until the beetroot is tender and the onion is caramelised and charred. 

  3. Heat the barbecue grill and cook the sausages until cooked. 

  4. Meanwhile, to make the dressing, whisk together all the ingredients and season with salt and pepper. 

5.   To assemble, toss a little dressing through the lentils with the beetroot and onion, place onto a serving platter and top with the sausages. Drizzle with some of the extra mustard dressing and scatter watercress over the top. 

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