Take a medium pan and place the Puy lentils in it. Pour in cold water until the lentils are covered. Set the pan on stove and bring the water to boil over medium heat. Reduce the heat once the lentils start boiling and let it simmer for 10 to 15 minutes until tender.
For the meantime, pick a deep frying pan and pour in the olive oil. Heat the oil over medium heat and fry the halved shallots for approximately 5 minutes. Scatter over the sugar and fry for 8 to 10 more minutes until golden in color.
Get back to the boiling lentils, remove them from heat and drain with care. Place them back into the pan and top with vegetable stock, red wine vinegar and the mustard. Season the mixture with freshly ground black pepper and salt. Simmer the mixture for 15 to 20 minutes, stirring it occasionally. Continue simmering until tender and remove from heat.
Now, wrap the 8 Toulouse or chunky pork sausages with a bacon rasher. Cook the sausages over medium-hot grill for around 8 to 10 minutes, rotating them normally.
Combine the remaining mustard with the honey and whisk them together properly. Now, brush the honey-mustard mixture over the sausages cooking in the grill and cook them for 3 to 4 more minutes.
Place the golden shallots and the Puy lentils sausages mixture into a large serving bowl and garnish with the remaining finely chopped parsley. Serve.