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Garlic Sausage with Green Lentils

green lentils and ingredients
By jgreghenry Published January 21, 2010

Description

This recipe was adapted from Thomas Keller's Bouchon. The big change I made was to grill the sausages after poaching because this is how they were served to me when I had this dish in Paris.

Prep time: 2 1⁄2 hours
Yield:1 ()

Ingredients:

  • 4 clv garlic, peeled and left whole
  • 4 sprigs thyme
  • 4 bay leaves
  • 3 garlic sausages, 2 inches in diameter and 11 inches long
  • 4 leeks, 2 cleaned and halved lengthwise, 2 cleaned and roughly chopped
  • 4 carrots, 2 halved lengthwise, 2 diced into 1/4-inch cubes
  • 0.5 t whole black peppercorns, plus 6 extra for the glazed onions
  • 1 c red pearl onions
  • 1 c white pearl onions
  • 2 t sugar
  • 0.25 t kosher salt
  • 2 T unsalted butter
  • 3 T red wine vinegar, separated 2 plus 1
  • 2 T olive oil
  • 0 salt and pepper to taste
  • 16 oz french green lentils
  • 0.25 c chives, chopped as garnish

Summary

Yield
Servings
Source

Adapted from Bouchon

Prep time2 1⁄2 hours
RecipeFirst Courses French
Ingredients

Directions

POACHED SAUSAGE

Add leeks, carrots, onion, garlic, 3 sprigs of thyme, 3 bay leaves, 1/2 teaspoon peppercorns salt to a large stockpot. Fill with enough water to completely submerge the sausages.

Bring the pot to a low boil; adjust the heat to a low simmer. The water should barely simmer; no bubbles should break the surface.

Add the sausages to the pot making sure they are completely covered with the poaching liquid. Adjust the heat to maintain a low simmer, but do not allow them to boil or they might split in cooking. Simmer about 45 minutes until the interior of the sausage reaches about 160 degrees F on an instant read thermometer.

Remove the sausages from the pot reserving the liquid for the lentils. Set them aside to cool. Then wrap and refrigerate at least 2 hours, preferably overnight.

Remove the strings, cut the ends of the sausages, and peel away the casing. Slice the sausages into 3/4-inch rounds and set aside while you prepare the lentils and onions.

GLAZED ONIONS

Choose a saucepan that will hold all the onions in a single layer, add the onions to the pan. Add just enough water to just barely cover them along with the sugar, remaining sprig of thyme, the last bay leaf, the 6 extra peppercorns, salt and butter.

Bring the liquid to a boil, then adjust the heat to gently simmer the onions for 15 or 20 minutes. They are ready once tender when pierced with a knife. The liquid should have reduced to a shiny glaze.

Remove the onions from the heat and add 2 tablespoons red wine vinegar. Roll the onions around the pan to make sure they are well coated. Set aside.

LENTILS

Heat a large, wide saute pan over medium-low heat. Add 2 tbsp olive oil to the pan.

Add the chopped leeks and carrots to the pan and cook until softened, but not colored; about 10 minutes. Season with salt and pepper.

Add the lentils to the pan and stir to coat them. Add 8-10 cups of the reserved poaching liquid; enough to cover the lentils by about 1 inch. Raise the heat, bringing the lentils to a low boil. Cook about 25 minutes, until they are tender, but not mushy. Add the remaining tablespoon red wine vinegar and set them aside in the cooking liquid to cool.

TO COMPLETE

Grill the sausages on both sides to completely heat through.

Re-heat the lentils and onions.

Add a portion of the lentils along with some glazed onions to each plate.

Top them with 2 or 3 slices of sausage.

Garnish with chives and serve.

Notes:

serves 10

Source:

Adapted from Bouchon