Recipe of the Week – Sausages with French Green Lentils

April 13, 2009 at 11:37 pm (Food Pairing - Malbec, Recipe of the Week)

Alright, this one isn’t mine but it is so delicious I just had to reprint it here from the Saveur original. The wine simmered sausage is absolutely amazing! While the sausages are cooked in white wine the dish itself is so hearty, complex and comforting that I always serve this with a bottle of Malbec.  One of our favorites is the Achaval-Ferrer 2007 Malbec from Mendoza … more on that in just a minute.


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.
This recipe was first published in Saveur in Issue #115

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