← Nouns Cooking · French

Ingredients

• 8 Toulouse or other coarse pork sausages (about 600 g)
• 1 tbsp Olive oil
• 100 g smoked bacon lardons
• 1 Onion, finely chopped
• 2 Carrot, finely diced
• 1 stick Celery, finely diced
• 2 cloves Garlic, crushed
• 300 g Puy or French green lentils, rinsed
• 900 ml chicken stock
• 3 sprigs Thyme
• 1 Bay leaves
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 handful Parsley, chopped
• salt and black pepper

Method

1. Heat the oil in a large, deep pan over medium heat and brown the sausages all over for 8–10 min. Lift them out; they will finish cooking later.
2. Add the bacon to the pan and fry for 3 min, then add the onion, carrot and celery and cook for 8 min, stirring, until soft. Stir in the garlic for 1 minute.
3. Add the lentils, stock, thyme and bay and bring to the boil. Lay the sausages on top, cover and simmer gently for 25 min, until the lentils are tender but still hold their shape and the sausages are cooked through to 70°C (160°F).
4. Uncover and simmer for 5 min more if there is a lot of liquid left: it should be loose but not soupy.
5. Stir the mustard and vinegar into the lentils, season with pepper and a little salt (the bacon and stock are salty) and scatter with parsley.

Tips

• Puy lentils keep their shape; red or brown lentils turn to mush here.
• Many sausages contain breadcrumbs or rusk, so check the label if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats RecipeTin Eats