Crispy Chicken Sausages
with French-Style Lentil Salad
Cooking time
20 minutes
Servings
2/4
Calories
940 /serving
Ready to have some fun with the air fryer? Wrap walnuts in tinfoil and drop them in! The salad is all French elegance, with different textures from lentils and thinly sliced fennel, and a fresh thyme, Dijon and Champagne vinaigrette.
We will send you:
- 4 Canadian-raised chicken sausages
- 2 Celery stalks
- 4g Thyme
- 1 Fennel bulb
- 540ml Lentils (canned)
- 25g Chopped walnuts
- 15ml Dijon mustard
- 30ml Champagne vinegar
- 7g Honey
Contains: Mustard • Sulphites • Walnuts
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Strainer
Air fryer
Total Fat
48 g
Saturated Fat
8 g
Sodium
1410 mg
Total Carb
81 g
Sugars
16 g
Protein
55 g
Fibre
21 g
Preparation
Fry the sausages & walnuts
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Tightly wrap the walnuts in aluminum foil.
- Place the sausages* in the air fryer and fry, shaking halfway, 10 to 12 min., until browned and cooked through.
- In the last 5 min., add the walnuts.
Mise en place
- Pick the thyme leaves off the stems; roughly chop the leaves.
- Drain and rinse the lentils.
- Thinly slice the celery crosswise on an angle.
- Halve and core the fennel bulb lengthwise; thinly slice crosswise.
Make the salad
- In a medium bowl, combine the vinegar, mustard, honey, thyme, 4 tbsp oil (double for 4 portions) and S&P.
- Add the fennel, lentils, walnuts, celery and S&P; toss well.
Plate your dish
- Divide the salad and sausages between your plates. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
