Given the endless winter and inclement weather, today we’ll see how to prepare boiled sausage with lentils. Today’s dish is based on two simple ingredients: sausage and lentils, but the taste is delicious. Let’s follow the recipe step by step.
If you like winter recipes, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 491.48 (Kcal)
- Carbohydrates 34.63 (g) of which sugars 2.34 (g)
- Proteins 28.25 (g)
- Fat 27.35 (g) of which saturated 0.12 (g)of which unsaturated 0.39 (g)
- Fibers 5.55 (g)
- Sodium 1,667.51 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 3.5 oz lentils
- 2 cups vegetable broth
- 4 sausages
- 1 clove garlic
- 1 leaf sage
- to taste salt
- to taste pepper
Tools
- 1 Pan – non-stick, 9.5 inches diameter
- 1 Pot (capacity of 1 quart)
- 1 Spatula
- 1 Knife
- 1 Cutting board
- 1 Bowl
Procedure
Here are the tips for making delicious boiled sausages with a lentil side dish.
First, fry and brown the sausages with a little oil in a non-stick pan. When the sausages are browned on the surface, you can stop the cooking. The sausages will then be boiled in broth with the lentils.
For a lighter recipe, remove the fat released in the pan during cooking.
Take a boiled sausage and crumble it, removing the skin and reducing it almost to granules.
Fry the boiled sausage in plenty of oil with garlic from which the inner sprout has been removed. Removing the sprout is important to make the garlic more digestible and less heavy; it should only flavor the dish.
Take the lentils that you have already cooked following the instructions you find here. Cooking the lentils first makes the dish more digestible, as the cooking water from lentils is heavy and not very digestible. Cooking them separately prevents it from being absorbed by the sausages and remaining in the dish.
Add the lentils to the garlic and crumbled sausage and let them brown for a couple of minutes. Stir and remove the garlic.
Pour the broth and continue cooking by gently simmering until it has reduced by at least half.
It will take about 25-30 minutes depending on the size of the sausages you are using. This version of boiled sausage is quick because the lentils are already cooked, but it is also more liquid as the lentils will not break down during cooking.
Now all you have to do is plate it.
Your boiled sausage with lentils is ready!
Plating Tips:
Simple recipe, simple presentation! Just make individual portions and leave a boiled sausage on top to decorate the plate.
Wine Pairing for Boiled Sausage:
You can pair the boiled sausage with a full-bodied red wine capable of cutting through the fat of the dish. I recommend a Barolo or a Brunello di Montalcino.
