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    BRAISED SAUSAGES with green lentils

    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!

    Braised sausages with green lentils

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    sausages-lentils

    • 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

    Braised sausages with green lentils

    FIRST STEPS

    Wash and dry the lentils. Peel the shallots and chop them coarsely. Peel and mince also the carrots.

    Braised sausages with green lentils

    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.

    Braised sausages with green lentils

    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

    ITALIAN SAUSAGE SAUCE with tomato (ragù di salsiccia al pomodoro)

    PRINTABLE VERSION

     

    BRAISED SAUSAGES with green lentils
     
    Print
    Prep time
    10 mins
    Cook time
    35 mins
    Total time
    45 mins
     
    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!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Entree
    Cuisine: German
    Serves: 4
    Ingredients
    • 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
    Instructions
    1. FIRST STEPS
      Wash and dry the lentils. Peel the shallots and chop them coarsely. Peel and mince also the carrots.
    2. 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.
    3. 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.
    4. Braised sausages with green lentils
    3.4.3177

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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