The recipe is a very close adaptation (copy!) of this one. I add grated sweet potato to the sautéed onion and used cooked, leftover sausages rather than raw ones. We also - obviously - do without that eggy glaze. I have made this dish with leftover Sunday roasted chicken and lamb, substituting for the sausage. Both of these variations work really well. It's a great way of not only using up small amounts of leftover meats but also of getting lentils into little ones. Crafty.
It's on my mental 'to-do' list to make a version using Linda McCartney sausages next time my vegan sister-in-law visits. I could maybe add some chestnuts and it might even work as a vegan Christmas lunch?
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