Braised lentils with sausage
This French dish, saucisse de Morteau aux lentilles, is a great winter warmer. We make this dish for our Australian winter during the Tour de France, when the cyclists are in the east north-east regions, close to the Swiss border.
The recipe calls for a cold-smoked sausage which may be difficult to source. The dish will taste more authentic but it still tastes great with any quality pork and garlic sausage.
1 hour 10 minutes total: 10 minutes attended, 1 hour unattended
Keeps in the fridge for up to 3 days.
Lentils, green or blonde
Rinse lentils under cold running water. Drain and set aside.
Press the cloves into the onion.
Heat in a saucepan over medium heat.
2 stalk, medium
3 large cloves
Add to pan and cook without colouring, about 3 minutes.
Add to pan and simmer, covered, for 10 minutes.
Cold-smoked garlic sausage (e.g.
saucisse de Morteau)
Cabbage, chopped (optional)
Add to pan and simmer, covered, until lentils are cooked through, about another 15 minutes. (Meanwhile, proceed with the next process.)
Eschallot (French shallot), peeled and quartered
3 tbsp chopped
Vinegar, red wine
3 fl oz
Olive oil, extra virgin
Blend until fully combined. Set aside.
1 cup chopped
Once the lentils and sausage are fully cooked, remove onion and bouquet garni. Discard.
Remove sausages then slice into four pieces each.
Stir blended vinaigrette and parsley into cooked lentils.
Divide the lentils between
4 bowls and place the pieces of sausage on top.
Dijon mustard (optional)
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