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
- 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.
- 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.