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Wine-Braised Lamb Sausages with Lentils

Yields1 Serving

 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

In 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.


After 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.