Home Cooking


Saveur: Sausages and Lentils


Home Cooking 2

Saveur: Sausages and Lentils

Tom P | Nov 7, 2008 08:07 PM

I made this the other night from Saveur (love the magazine) and it was so good, I thought I would post it here. I made basically as the recipe calls. The lentils of course were very good; I do lentils, barely, etc, in a similar fashion often. But I've never done sausages in wine this way.. wow, I may never go back! They were incredible. And for the winter months, when grilling outside can be tough or impossible, this is a more than equal solution.

I am pasting the recipe here since you can get it online with no subscription:


Sausages with French Green Lentils

(Saucisses aux Lentilles du Puy)


This classic main course is usually prepared with saucisse d'auvergne, a type of fresh pork sausage that is hard to find in the United States. We found sweet Italian sausages to be a fine substitute. Simmering them in wine deepens their flavor and helps keep them moist.

2 oz. smoked bacon, thinly
sliced crosswise
1 tbsp. unsalted butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 sprigs flat-leaf parsley
4 sprigs thyme
2 fresh bay leaves
12 oz. green Puy lentils,
rinsed and drained
2 tsp. dijon mustard
1 tsp. red wine vinegar
Kosher salt and freshly
ground black pepper, to taste
8 fresh pork sausages, such as
sweet Italian sausages
1 cup white wine
1 tbsp. extra-virgin olive oil

1. Cook bacon in a 2-qt. saucepan over medium-high heat, until its fat has rendered, about 6 minutes. Add butter, onions, carrots, and celery; cook until soft, about 15 minutes. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pan. Stir in lentils and 5 1⁄2 cups water. Bring to a boil, reduce heat to medium-low, and simmer until lentils are tender, about 1 hour and 10 minutes. Discard herbs. Stir in mustard and vinegar; season with salt and pepper. Cover and set aside.

2. Meanwhile, bring sausages, wine, and 1 cup water to a boil in a 12" skillet over high heat. Cook, turning sausages occasionally, until liquid has evaporated, 12–15 minutes. Reduce heat to medium; add oil. Cook sausages until browned, 6–7 minutes. Serve the sausages over the lentils.

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