this is the perfect dinner for a cold evening. the ratio of lentils to sausage is a bit off. next time i make this dish i will 1.5 - 2 x the lentil portion for 8 sausages. that being said we didn't mind eating all the leftovers!
Sausages with French Green Lentils
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.
SERVES 4
Ratings & Reviews (11)
this is my first time cooking with puy lentils. the recipe does not direct you to drain the excess water - which i did - since the lentils were very soft after 1hr and there was still excess water in the pot. this recipe makes it sound like the lentils will cook like rice and absorb all of the water. after reading several other recipes for boiling lentils, i'm surprised this step is missed in this recipe.
I just ate this for lunch and loved loved loved it. My dish absorbed all the liquid and then some; I actually added some of the simmering liquid from the sausages and it gave the lentils an extra boost of flavor. It was hearty and warming and fabulous!
This was quite good. I cooked it for less time, temp a bit higher, lid off so the lentils would absorb the water. I preferred it with smoked chicken on day 2...haven't found a sausage I love yet. Now that I have discovered the french green lentil the brown ones taste like dirt.
We love this recipe. The choice of white wine important. Once made with a dry yet fruity savingon blanc which gave a lovely flavor and nice carmilization to the sausages. Another time I used a vinho verde from Portugal which did not add any appreciable flavor to the sausages.
I've made this several times and it's been an immense hit every time. I've varied amounts (sometimes more, sometimes less carrot/celery), I've chopped fine or chopped coarse, I've put in dried thyme when I had no fresh to add to the bouquet garnis - doesn't matter. It's always yummy. It is critical to use small green lentils - if all you can find are regular ones, don't make this dish. Serve it with red wine and good crusty bread&butter, and you'll be in heaven.
Made this on a nice autumn night. Please don't worry about the lentil to water ratio. The proportion in this recipe is fine, just cook it with the lid off... like the recipe directs. The above reviewer is spot on about everything. De Puy lentils.
This recipe is delicious. I love the mustard and wine flavor and the texture of the green lentils is amazing.
good, not spectac.
This recipe is delicious! I have made this recipe many times over the years and it is a favorite. Two things that are key is that you use french green lentils and a very good, raw sausage (not pre-cooked). A good crusty bread and braised spinach, tossed with butter and salt, are great accompaniments.
I meant to give this recipe 5 stars - so here it is now.
Sausages with French Green Lentils
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