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Saucisse de Morteau aux lentilles
Smoked sausage with lentils
Franche-Comté's smoky pork sausage simmered with green lentils
The Morteau sausage is the pride of the Haut-Doubs in Franche-Comté: a pure pork sausage slow-smoked over resinous pine in the tall chimneys of mountain farmhouses, recognisable by the little wooden peg at one end. On winter weekdays it is simmered with small green lentils, carrots and onions, so the lentils soak up its smoky, garlicky juices while staying whole and nutty. Slice the sausage thickly over the lentils and serve with Dijon mustard and a green salad. If you can't buy Morteau, use another good smoked pork sausage. Chef's tip: never prick a Morteau before cooking, or the juices that should flavour the lentils will leak out into the water and be lost.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 Morteau sausage (or other smoked pork sausage)about 450 g, left whole
- 1 tbsp olive oil
- 1 onionfinely chopped
- 2 carrotsdiced
- 1 celery stickdiced
- 2 garlic clovescrushed
- 10 ½ oz green lentils (Puy type)rinsed
- 5 cups water
- 1 bay leaf
- 1 tbsp red wine vinegar
- ½ tsp salt
To serve
- 2 tbsp flat-leaf parsley (optional)chopped
- 2 tbsp Dijon mustard (optional)
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Method
0/6 doneStep 1: Put 1 Morteau sausage (or other smoked pork sausage) in a pan of cold water, bring to a bare simmer over a medium heat and poach gently without letting it boil. Don't prick the skin.
30 minStep 2: Meanwhile, warm 1 tbsp olive oil in a casserole over a medium heat and soften 1 onion, 2 carrots and 1 celery stick until the onion is translucent.
8 minStep 3: Add 2 garlic cloves for 1 minute, then 10 ½ oz green lentils (Puy type), 5 cups water, 3 thyme sprigs and 1 bay leaf. Bring to the boil, then simmer gently, uncovered. Don't salt now: salting early is the usual reason lentils stay hard.
10 minStep 4: Lift the sausage from its water, lay it on the lentils, cover and simmer until the lentils are tender but still whole and the sausage is piping hot, 160°F in the centre.
20 minStep 5: Lift out the sausage and slice it thickly. Stir 1 tbsp red wine vinegar and ½ tsp salt into the lentils and taste; they should be loose and glossy, not soupy, so boil off any extra liquid for a few minutes.
Step 6: Serve the lentils topped with the sausage slices, 2 tbsp flat-leaf parsley and 2 tbsp Dijon mustard on the side.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 37 g
- Carbs
- 50 g
- Fat
- 32 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saucisse de Morteau aux lentilles take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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