Start with the onion garnish: thinly slice a couple of large onions and sweat them in a knob of butter, very slowly,
for at least 30-45 minutes, until they are completely soft and golden, the longer the better. While this is cooking,
dice a small carrot, a shallot, a stick of celery and a small leek and cut up a couple of rashers of streaky bacon into
small pieces. Gently fry these in a little olive oil for 7 – 8 minutes, then add a cup of washed green lentils, cover
with water, season with a few grinds of black pepper and simmer for 20 - 25 minutes, until the lentils and vegetables
are cooked and most of the liquid absorbed. Check for salt, and add a little if needed, then stir in a Tbs Dijon grain mustard.
Keep warm while you finish the rest of the dish.
Shred some savoy cabbage and sauté in a knob of butter until just cooked, about 4-5 minutes, season with black pepper
and a little salt and keep warm.
Meanwhile, fry Toulouse sausages in a little olive oil until well-browned all over and finish off in a 180°C oven
for 6-8 minutes. To serve, warm the onion garnish, then spoon the lentils onto a hot plate, top with some cabbage,
then the sausages, and finally garnish the dish with the onions.