How is the weather where you live? Currently, out from my window I can see a lot of snow! Against this cold, I decided to cook some flavorful braised sausages with green lentils. Roasted sausages are perfect with the flavor of the legumes. The beer I used to braise the meat chip in to make the taste of this recipe bold, but this recipe is great even without alcohol!
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- 4 German sausages
- 6 oz (200 gr) green lentils
- 1 cup (100 gr) shallots, coarsely chopped
- ⅓ cup (40 gr) carrots, finely minced
- 1 quart vegetable stock
- 3 tbsp extra virgin olive oil
- ½ glass amber ale beer
- to taste cooking salt
FIRST STEPS
Wash and dry the lentils. Peel the shallots and chop them coarsely. Peel and mince also the carrots.
BRAISED SAUSAGES
Place a thick bottomed saucepan like a dutch oven on high heat. When the surface of the pot is very hot, roast the sausages until all the skin is golden brown, then pour the beer into the pan, not directly over the sausages. Cook 3-4 minutes, then pour the braised sausages into a bowl, cover with aluminum foil.
CARROTS & SHALLOTS
In the same pot, pour the olive oil and place on medium heat. When the oil is warm, pour the shallots and carrots into the pot. Cook the vegetables, stirring frequently until the shallots is soft and translucent, then pour the lentils. Cook the lentils 5 minute more stirring frequently, then pour the vegetable stock as well, just the quantity to cover the lentils (read here my stock family recipe!). Finally, add the sausages and cover the pot. Set the flame so that the baised sausages with lentils gently simmering under the lid. Cook 30 minute, until the lentils are cooked, but not mushy. Serve very hot.
TAKE A LOOK AT THIS
ITALIAN SAUSAGE SAUCE with tomato
PRINTABLE VERSION
- 4 German sausages
- 6 oz (200 gr) green lentils
- 1 cup (100 gr) shallots, coarsely chopped
- ⅓ cup (40 gr) carrots, finely minced
- 1 quart vegetable stock
- 3 tbsp extra virgin olive oil
- ½ glass amber ale beer
- to taste cooking salt
- FIRST STEPS
Wash and dry the lentils. Peel the shallots and chop them coarsely. Peel and mince also the carrots. - BRAISED SAUSAGES
Place a thick bottomed saucepan like a dutch oven on high heat. When the surface of the pot is very hot, roast the sausages until all the skin is golden brown, then pour the beer into the pan, not directly over the sausages. Cook 3-4 minutes, then pour the braised sausages into a bowl, cover with aluminum foil. - CARROTS & SHALLOTS
In the same pot, pour the olive oil and place on medium heat. When the oil is warm, pour the shallots and carrots into the pot. Cook the vegetables, stirring frequently until the shallots is soft and translucent, then pour the lentils. Cook the lentils 5 minute more stirring frequently, then pour the vegetable stock as well, just the quantity to cover the lentils (read here my stock family recipe!). Finally, add the sausages and cover the pot. Set the flame so that the baised sausages with lentils gently simmering under the lid. Cook 30 minute, until the lentils are cooked, but not mushy. Serve very hot. 
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