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.

Sausages with French Green Lentils
This hearty dish is a classic main course in the Auvergne region of France.
Yield: serves 4

Ingredients

  • 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

Instructions

  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.