Sausages with Puy Lentils and Kale - a campfire recipe
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5 from 1 vote

Sausages with Puy Lentils & Kale : a Campfire Recipe

A hearty and filling meal for four cooked over an open fire. The taste of wood smoke adds to the flavour.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 people
Author: Elizabeth


  • 2 tbsp sunflower oil divided
  • 1 large onion finely chopped
  • 1 clove garlic finely chopped
  • 500 grams ready cooked puy lentils I use Merchant Gourmet sachets x 2
  • 400 gram tins Italian plum tomatoes
  • 75 ml red wine
  • 8 good quality pork sausages
  • 2 handfuls kale or spinach


  • Get a fire going in a fairly deep fire pit. Lay a grill across the top to use as your hob, and heat up your cast iron skillet. This can be made, even quicker, over a gas camp stove, but the wood smoke really adds a unique flavour to the dish.
  • Heat half the sunflower oil in the skillet and fry the garlic and onions until they begin to soften. Depending on the strength of your fire this might take a while.
  • When the onions have softened, transfer them to a deep sided cast iron pot and keep cooking them at a lower heat further away from the middle of the fire (as pictured).
  • Add the remaining sunflower oil to the skillet and fry the sausages until browned and cooked through.
  • While the sausages are cooking, add the puy lentils, tomatoes and red wine to the onion mixture and cook over a low heat until it reduces and forms a lovely rich gravy.
  • When the sausages are cooked, add them to the puy lentil mixture along with a generous handful or two of kale or spinach, stir until just wilted and serve immediately.