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Garlic Sausages with Puy Lentils
Garlic pork sausages poached off the heat to a juicy 60 °C and only then browned in butter, served over Puy lentils simmered with onion, carrot and stock and dressed with parsley, olive oil and red wine vinegar.
- YieldServes 4 to 6
- Hands-on30 min
- Total59 min
- Difficulty
Ingredients
- 60 gunsalted butter, divided (45 g and 15 g)
- 1medium onion, minced
- 1small carrot, peeled, fine dice
- 2 clovesgarlic, finely grated
- 225 gFrench green (Puy) lentils, picked over and rinsed
- 480 mllow-sodium chicken stock
- to tastekosher salt and freshly ground black pepper
- 900 ggarlic pork sausages in casings (6–8 links, homemade or bought)
- 15 gflat-leaf parsley, minced
- 30 mlextra-virgin olive oil, plus extra to serve
- 15 mlred wine vinegar, plus extra to serve
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