Recipe: Toulouse Sausage and Blonde Lentils

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.