Last Week’s Special – 19

Lentils, Sausage and Cauliflower

Think France, think a nice small bistro in a small street, off centre, nothing posh, no Michelin star in sight. It’s 12.30, time for a quick lunch. You enter the restaurant, take a seat and order today’s dish, the plat du jour. It turns out to be a generous helping of lentils, two fried sausages, mashed potatoes and mustard. A beer works beautifully with it. After having enjoyed your lunch, you think about the joy of good food, French mustard and the beauty of lentils. Time for coffee. And maybe a glass of Calvados?

In our recipe for Cod with Lentils and Cilantro we have described the lentils in detail. Also in this case we will use Lentille Verte du Puy A.O.P & A.O.C. from Sabarot.

We’re not too keen on mashed potatoes so we decided to combine the lentils and sausage with pureed Cauliflower.

Sausage wise we suggest Lincolnshire sausages because they are coarsely ground (so not minced) and the sage in the sausage works very well with the lentils. The texture of the sausages is great in combination with the size of the lentils. The picture however shows traditional smoked pork sausage with nutmeg. Which is of course a nice link to the cauliflower!
If you prefer lamb sausage (thyme, rosemary, sage) that’s fine too.

We enjoyed our lentils with a glass of red Pays d’Oc whine, with grapes such as Grenache and Syrah. The Syrah brings an intense colour, aromatic strength and structure. The Grenache reveals red berry flavours. For instance Domaine La Colombette, Puech d`Hortes 2015.

Here is what you need:

  • Shallot
  • Butter
  • Green or Du Puy Lentils
  • Chicken Stock and Water
  • 4 Sausages (preferably pork, coarsely ground)
  • Butter
  • Olive Oil
  • Parsley
  • Black Pepper
  • French Mustard

Cut the shallot in small bits and glaze gently in butter. In the mean time check the lentils for small pebbles; wash them. Once the shallot is glazed add the lentils and heat them for a few minutes, as you would do with risotto rice. Add some chicken stock and water (the stock is only intended to give the lentils a small push) and leave to simmer on low heat. In parallel prepare the cauliflower mash. Fry the sausages in butter and olive oil in a heavy iron skillet.
Serve the sausage on top of the lentils. You could sprinkle some parsley over the lentils and sausage. Grate some extra nutmeg over the cauliflower. Maybe add a touch of black pepper. Definitely a good dash of French mustard on the side!

Lentilles with Sausage © cadwu
Lentilles with Sausage © cadwu

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