Sausage & Lentils
By Zwilling J.A. Henckels
Images
Serves
Makes 4 servings
Ingredients
- 4 Italian fennel sausages
- 10 oz. black lentils (Puy lentils) cleaned and picked through
- 1 large carrot
- 3 sticks celery
- 2 small shallots
- 3 cloves garlic
- 4 sprigs thyme
- 1 bay leaf
- 3 tbs. olive oil
- 4 sprigs parsley
- ¼ cup red wine
- 2 tbs. balsamic vinegar
- 2 tbs. butter
- Pepper & salt
Procedure
Preheat an oven on 375°F.
Peel and clean carrots, celery and shallots. Cut into ¼-inch dices. Keep separate and set aside.
Peel garlic and mince as fine as possible. Set aside.
Cook lentils in salted water and simmer only with thyme and bay leave until almost tender. Strain and set aside.
In a Staub Perfect Pan heat half of the olive oil on medium high heat. Sear the sausages until browned on all sides. Transfer to a plate and set aside. (sausage doesn’t need to be cooked yet).
Add remaining olive oil to the Perfect Pan, sweat the shallots, garlic carrots, and celery until almost tender.
Add the lentils, red wine, stir and lay the sausages on top. Place in the preheated oven until the sausages are cooked.
Remove from oven and mix in balsamic vinegar. Stir in butter until melted.
Taste and season with pepper and salt. Garnish with minced parsley.
Peel and clean carrots, celery and shallots. Cut into ¼-inch dices. Keep separate and set aside.
Peel garlic and mince as fine as possible. Set aside.
Cook lentils in salted water and simmer only with thyme and bay leave until almost tender. Strain and set aside.
In a Staub Perfect Pan heat half of the olive oil on medium high heat. Sear the sausages until browned on all sides. Transfer to a plate and set aside. (sausage doesn’t need to be cooked yet).
Add remaining olive oil to the Perfect Pan, sweat the shallots, garlic carrots, and celery until almost tender.
Add the lentils, red wine, stir and lay the sausages on top. Place in the preheated oven until the sausages are cooked.
Remove from oven and mix in balsamic vinegar. Stir in butter until melted.
Taste and season with pepper and salt. Garnish with minced parsley.
Sausage & Lentils
By Zwilling J.A. Henckels
Serves
Makes 4 servings
Ingredients
- 4 Italian fennel sausages
- 10 oz. black lentils (Puy lentils) cleaned and picked through
- 1 large carrot
- 3 sticks celery
- 2 small shallots
- 3 cloves garlic
- 4 sprigs thyme
- 1 bay leaf
- 3 tbs. olive oil
- 4 sprigs parsley
- ¼ cup red wine
- 2 tbs. balsamic vinegar
- 2 tbs. butter
- Pepper & salt
Procedure
Preheat an oven on 375°F.
Peel and clean carrots, celery and shallots. Cut into ¼-inch dices. Keep separate and set aside.
Peel garlic and mince as fine as possible. Set aside.
Cook lentils in salted water and simmer only with thyme and bay leave until almost tender. Strain and set aside.
In a Staub Perfect Pan heat half of the olive oil on medium high heat. Sear the sausages until browned on all sides. Transfer to a plate and set aside. (sausage doesn’t need to be cooked yet).
Add remaining olive oil to the Perfect Pan, sweat the shallots, garlic carrots, and celery until almost tender.
Add the lentils, red wine, stir and lay the sausages on top. Place in the preheated oven until the sausages are cooked.
Remove from oven and mix in balsamic vinegar. Stir in butter until melted.
Taste and season with pepper and salt. Garnish with minced parsley.
Peel and clean carrots, celery and shallots. Cut into ¼-inch dices. Keep separate and set aside.
Peel garlic and mince as fine as possible. Set aside.
Cook lentils in salted water and simmer only with thyme and bay leave until almost tender. Strain and set aside.
In a Staub Perfect Pan heat half of the olive oil on medium high heat. Sear the sausages until browned on all sides. Transfer to a plate and set aside. (sausage doesn’t need to be cooked yet).
Add remaining olive oil to the Perfect Pan, sweat the shallots, garlic carrots, and celery until almost tender.
Add the lentils, red wine, stir and lay the sausages on top. Place in the preheated oven until the sausages are cooked.
Remove from oven and mix in balsamic vinegar. Stir in butter until melted.
Taste and season with pepper and salt. Garnish with minced parsley.