Sausages and green lentils with tomato salsa (Salsicce con lenticchie verdi e salsa di pomodoro)

8 medium-sized good-quality Italian sausages, or good fat Cumberlands

olive oil

500g purple-sprouting broccoli or cima di rapa

juice of ½ a lemon

extra virgin olive oil

sea salt and freshly ground black pepper

for the salsa rossa

. olive oil

. 1 small red onion, peeled and finely chopped

. 3 cloves of garlic, peeled and finely sliced

. 1 small stick of cinnamon

. 1–2 small dried red chillies, crumbled

. 2–3 tablespoons red wine vinegar, plus extra for dressing

. 2 x 400g tins of good-quality plum tomatoes

for the lentils

. 400g lenticchie di Castelluccio or Puy lentils

. 2 cloves of garlic, peeled

. 1 bay leaf

. a handful of fresh flat-leaf parsley, leaves chopped, stalks reserved

. red wine vinegar or sherry vinegar

. a small handful of fresh thyme tips