Recipe for sausages with warm lentils
Serves 4
While the lentils are quite good on their own, a high-quality sausage completes the dish. 5 Corners Kitchen chef Barry Edelman uses a large piece of applewood-smoked bacon to simmer the lentils, but does not serve it with the dish. You can cut it up and use it to make soup.
1cup French green lentils¼pound piece applewood-smoked bacon1stalk celery, halved1small carrot, halved1small onion, halved6cloves garlic1bay leaf¼bunch fresh thyme, tied together with kitchen twine½cup creme fraiche3tablespoons whole-grain mustard1medium shallot, finely chopped1clove garlic, finely chopped1tablespoon chopped fresh parsleySalt and pepper, to taste½tablespoon olive oil1pound (about 4) high-quality pork sausages, pricked well all over½cup water
1. In a large flameproof casserole, combine lentils, bacon, celery, carrot, onion, garlic, bay leaf, thyme, and water to cover. Bring to a slight simmer, but do not let it come to a boil. Simmer for 15 to 20 minutes or until lentils are cooked through but still hold their shape. Check the lentils often, as they can overcook quickly.
2. Drain the lentils into a colander. Pull out the bacon and use in another dish. Discard the celery, carrot, onion, garlic, bay leaf, and thyme.
3. In a saucepan over low heat, combine the lentils, creme fraiche, mustard, shallot, garlic, and parsley. Cook, stirring often, until the creme fraiche is just warmed through but not simmering. Taste for seasoning and add salt and pepper.
4. Meanwhile, in a skillet, heat the oil over medium heat. Add the sausages and cook, turning occasionally, for 10 minutes. Add the water, cover the pan, and cook over low heat for 5 minutes more. Remove the cover, turn up the heat, and cook, shaking the pan, until the liquid evaporates. Serve the sausages with the lentils. Adapted from 5 Corners Kitchen
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