Day 364: Wine-Braised Lamb Sausages with Lentils and Chocolate Chip Cookies


Stay with me here – I realize the photo is not going to sell you on this one. It is the result of artificial light, a camera about to die, and lamb sausages braised in red wine until they resembled, well, I don’t want to disgust you further. I had read a traditional recipe for Saucisses aux Lentilles du Puy (Sausages with French Green Lentils) in my winter issue of Saveur, and thought it might translate well to lamb sausage and red wine. Aesthetics aside, it was quite delicious. Next time I might add garlic to the pot, or simmer the lentils in stock in place of the water. Or lacking wine (which, to be honest, I couldn’t much taste), brown the sausages and then tuck them into the simmering lentils to finish cooking.


Wine-Braised Lamb Sausages with Lentils

Recipe link


December 29, 2008

  • Makes: Serves 4-8.


2-4 slices bacon, chopped

1 Tbsp. butter or oil

1 small onion, finely chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

12 oz. dry green, green Puy or brown lentils (about 2 1/2 cups)

2 bay leaves

a few sprigs of fresh thyme (or a bit of crumbled dried thyme)

4-8 sausages - I used lamb, but try Italian or any other kind you like

canola or olive oil

1 cup red or white wine


1In a large saucepan or skillet, cook the bacon until it renders most of its fat; add the butter, onion, celery and carrot and cook for about 10 minutes, until the vegetables are soft. Add the lentils, bay leaves, thyme and 5 1/2 cups of water; bring to a boil, reduce the heat to a simmer, cover and cook for about an hour.

2After an hour, heat another skillet and brown the sausages in a drizzle of oil; add the wine and a cup of water, cover and cook for 10 minutes, flipping once or twice. Tuck the sausages down into the lentils and cook for a few more minutes, drizzling any wine left in the pan over the lentils. Season with salt and pepper and serve hot.

Makes: Serves 4-8.

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34 comments on “Day 364: Wine-Braised Lamb Sausages with Lentils and Chocolate Chip Cookies

  1. Dana F
    December 29, 2008 at 11:47 pm

    mmmm….your sausage and lentil recipe sounds divine!

    We have used a variation of this for quick dinners (canned lentils – Superstore’s are great and precooked sausage) when I do not want to succumb to mac n cheese or pizza for a quick dinner.

  2. Dana mccauley
    December 30, 2008 at 6:55 am

    So, here we are – the end of the year! How does it feel? Well done Miss Julie! I’ve enjoyed eavesdropping on your meals in 2008.

  3. suz
    December 30, 2008 at 7:41 am

    Food Girl (Jennifer Cockrall-King) says there is no way to take a flattering photo of a sausage. None at all.

    So considering that, I think you did well!

  4. JulieVR
    December 30, 2008 at 8:08 am

    Not so fast Dana! I have two days left – today and tomorrow (New Year’s Eve) – it was a leap year this year, so we’re going to 366.

  5. thepinkpeppercorn
    December 30, 2008 at 9:14 am

    You had me sold at lentils! So addicting! Lovely, every which way.

  6. Dana mccauley
    December 30, 2008 at 9:30 am

    Awe – the joyous leap year! I still think you deserve hearty congratulations!

  7. Sue
    December 30, 2008 at 10:24 am

    Hi Julie,
    Your blog and “Grazing” cookbook have provided endless recipes and ideas for meals and snacks this year, but the best part has definitely been the stuff of your life that you have shared with us. I was just looking for a recipe for yam fries, and re-read about the time you caught your back on fire. I nearly split a gut!
    Hope you are enjoying some rest this holiday.
    If you know of a good recipe for yam fries, could you share?

  8. Sue
    December 30, 2008 at 10:27 am

    Never mind…. just found the recipe for “sweet potato oven fries”. Perfect. :)

  9. Manon
    December 30, 2008 at 12:10 pm

    Julie, will you go on with this blog?

    If not, I will truly miss reading you. You are a gifted writer. And I also love your view on life.

    All the best for 2009.

    Hope to read you again soon.

    Manon from Ontario :)

  10. The Inorganic Gardener
    December 30, 2008 at 6:05 pm

    Oh please do continue with the Blog – I’ve been liberating recipes from you for months – my better half subsequently thinks I’m a really imaginative cook!


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