Nigel Slater’s Sausages With Salami and Lentils
Peel onions and cut each one in half from the tip to the root, then cut each half into four or five pieces. Warm the oil in a heavy-based casserole, add the onions and let them cook over a moderate heat until tender. Meanwhile, peel the garlic, slice it thinly and add it to the onions. You’ll need to stir them regularly.
Peel the thin skin from the salami and cut the inside into fat matchsticks. Add this to the softening onions and leave for a couple of minutes, during which time the salami will darken slightly. (NOTE: If the salami releases too much oil fish out the excess at this stage because it is impossible to do so later).
Start cooking the sausages in a non-stick pan. You want them to colour on the outside; they will do most of their cooking once they are in the sauce.