Beef sausages and lentils with mustard
Fresh beef sausages browned in a casserole, then cooked with green lentils, smoky goose breast, clove-studded onion and thyme; mustard and wine vinegar brighten the cooking juices at the end.
Method
- Heat the water in the kettle. Pick over and rinse the lentils. Heat 10 g oil in a 24 cm casserole over a medium heat and brown the whole sausages for 6–7 minutes, rolling them every 2 minutes: the skins should tighten and brown all over, leaving brown cooking residues on the base. Meanwhile, cut the goose breast into 5 mm dice, finely slice half the onion and stud the other half with the 2 cloves. Cut the peeled carrots into 1 cm dice and crush the garlic.
- Transfer the sausages to a plate. Cook the diced goose in the fat in the casserole for 1 minute to render it, then add the sliced onion and carrots and cook over a medium heat for 5 minutes, scraping up the browned residues with a wooden spoon: the onion will turn translucent and the base will come clean. Add the garlic and thyme and stir for 30 seconds.
- Add the lentils, 650 g hot water, bay leaf and clove-studded onion half. Bring to a simmer, cover with the lid slightly ajar and cook over a low heat for 10 minutes.
- Add 3 g salt, stir, then nestle the sausages halfway into the lentils along with their resting juices. Simmer gently with the lid ajar for another 15 minutes, adding a little of the reserved water if the lentils are no longer just covered. The lentils should be tender but whole, and a sausage cut into at the centre should be piping hot and no longer pink. While they cook, chop the parsley and warm the shallow bowls in an oven at 60°C, or rinse them with hot water and dry them.
- Turn off the heat. Remove the bay leaf and studded onion half and set the sausages aside briefly. Stir the mustard, vinegar and pepper into the lentils, taste and adjust the seasoning with the remaining gram of salt. Keep the cooking juices: do not drain the lentils.
- Divide the lentils and their juices between the warm bowls, top each with 2 sausages, drizzle each serving with 5 g uncooked olive oil and sprinkle with parsley. Serve straight away, with the mustard jar on the table for the sausages.
Variants and their steps remain below the recipe.
Lighter version
- Fresh butcher's beef sausages, for grilling : 240 g
- Carrots : 250 g
- Extra virgin olive oil : 10 g
In step 1, brown the 3 sausages without oil in the heavy-based casserole over a medium heat: they release enough fat. Reserve the 10 g oil to add uncooked at the end in step 6.
3 sausages instead of 4, one and a half each, with more carrots and the oil added only at the end: the lentils remain generous and retain the smoky flavour and browned cooking juices.
On your plate
Recipe
958 kcal · protein 60 g · carbs 59 g · fat 53 g
Quantities per person
- 160 g Fresh butcher's beef sausages, for grilling
- 20 g Smoked goose breast, thickly sliced at the deli counter
- 100 g Green or brown lentils
- 100 g Carrots
- 70 g Yellow onions
- 0.1 g Cloves
- 5 g Garlic
- 10 g Extra virgin olive oil
- 15 g Hot Dijon-style mustard
- 7.5 g Red wine vinegar
- 0.1 g Dried bay leaves
- 0.5 g Dried thyme
- 5 g Flat-leaf parsley
- 0.25 g Ground black pepper
- 2 g Fine salt
- 375 g Water
Cooking tips
The lentils are even better the next day: cook through to the end of step 4, including the sausages, then refrigerate everything in the casserole. Reheat covered with 50 g water and finish with the mustard in step 5 just before serving. If using brown lentils, add the salt and sausages after 5 minutes rather than 10, for a total cooking time of 20 minutes. For Saturday, add 100 g water before placing on the Shabbat hotplate. Leftover lentils make a warm salad with thinly sliced red onion and mustard vinaigrette. For a Tunisian variation, use merguez instead of the sausages, browning for just 4 minutes, add ½ tsp caraway and 1 tsp harissa with the garlic, and finish with a drizzle of lemon juice instead of mustard.
Sausages and lentils from French home cooking, with lardons, clove-studded onion and mustard; smoked goose breast takes the place of lardons, as in Italian Jewish cooking.
Comments and reviews
No comments published yet.
Share your experience
Your first name will appear with your comment. No additional email is required. Comments are reviewed before publication.