SAUSAGE****Laura Calder's Sausage and Lentils

By Unblond1

Ingredients

• 2 servings
• 3 ounces du Puy lentils
• 1 1/4 cups chicken stock
• 1/2 onion, peeled - leave both ends on, otherwise it falls apart and you have to pick out each piece
• few sprigs of thyme, tied with a piece of string so you can fish out the stalks
• 1 bay leaf
• 1 fresh, fat sausage from the butcher (I used a PC Honey Garlic)
• 1 tablespoon butter
• 1 - 2 shallots, minced
• 1 - 2 tbsp. walnut or hazlenut oil (this contributes much to the flavour, don't be tempted to substitute plain olive oil)
• salt and pepper

Details

Servings 2
Adapted from foodnetwork.ca

Preparation

Step 1

*Put* the lentils in a saucepan with the stock, onion, bay leaf and thyme. *Bring* to a boil and *simmer* uncovered until cooked al dente, 25 to 35 minutes. When ready to re-heat, drain the lentils and *pluck* out and discard the aromatics.

*Bring* another pot of water to boil for the sausage. *Prick* the sausage with a fork to prevent it from bursting, add it to the boiling water, and cook them until they’re done. This will depend on the type of sausages. (It took about 15 minutes at a high simmer)

*Melt* the butter in a skillet and gently *sauté* the shallots until translucent. *Add* the lentils and reheat. *Add* walnut or hazlenut oil to moisten, and *season* with salt and pepper, tasting until it's right. When the sausages are done, *slice* them and serve them fanned atop a bed of lentils, lightly dusted with some Malden salt, with a dollop of dijon on the side.