Richly filled linseed dish with mustard

Remove the skin from the sausages. Heat the oil in a frying pan and fry the sausage with the fennel seed over medium heat in 8 min. Until golden brown and done.

Push the meat into smaller pieces with a wooden spoon during baking.

Meanwhile, cut the mushrooms in quarters and add the last 5 minutes to the meat.

Drain the lentils in a colander, rinse under cold running water and drain. Add together with the mustard to the meat mixture.

Add the spinach in parts and allow to shrink. Season with pepper and salt. Tasty with extra mustard.