Recipe: Toulouse Sausage and Blonde Lentils

Name: Toulouse Sausage and Blonde Lentils
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 beautiful artisanal Toulouse sausages of about 140 g (5 oz) each; 160 g (5.75 oz) of blonde lentils from St Flour, just rinsed; 60 g (2.1 oz) of country ham, thinly sliced; 150 g (5.25 oz) of sandy carrots (mielies if you can find them) cut into small cubes; 10 small new onions; a little duck fat; thyme (lemon) and 2 bay leaves; salt and freshly ground pepper

By chef patrick Asfaux 4.7/5 (3 reviews)

Prep 30 min

Cook 30 min

Total 1h

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 beautiful artisanal Toulouse sausages of about 140 g (5 oz) each
160 g (5.75 oz) of blonde lentils from St Flour, just rinsed
60 g (2.1 oz) of country ham, thinly sliced
150 g (5.25 oz) of sandy carrots (mielies if you can find them) cut into small cubes
10 small new onions
a little duck fat
thyme (lemon) and 2 bay leaves
salt and freshly ground pepper

Step-by-step directions

1 In a dutch oven, pour 1 spoonful of duck fat, then add
the onions, the sliced ham, the carrots, the thyme and the bay leaves, sweat covered, gently for 12 minutes.

2 Pour in the lentils then moisten with water that should be 3 to 4 cm above, bring to a boil, then place your 4 sausages for a poaching of 6 minutes.

3 Then remove them and let the lentils cook for another 10 minutes then turn off the heat, cover and let infuse.

4 In a pan, put 2 spoonfuls of duck fat then roast your sausages on each side, pour 4 spoonfuls of lentil broth, turn off the heat and cover.

5 That's it, it's done, slice your sausages and the hot lentils around them, a little chopped new onion tops sprinkled on top.
This recipe is only valuable, as you well understand, for the quality of the products used.