A GRAPE PICKER'S LUNCH! SAUSAGES AND LENTILS WITH THYME AND WINE
I am lucky enough to live in the Cognac and Pineau grape growing area of South West France - we also grow grapes for the excellent local (Charente-Maritime) wine in this area. Our woodman, Monsieur Jacquot, has a small chateau with several vineyards, and every year we are invited to join in on the first or last day of the "Vendange" - the grape harvest. And, every year, Madame Jacquot prepares and cooks the most delicious food for all of the grape pickers, family and invited friends. This year (2009) the harvest started on the 1st October, and this is the dish she made for us, served simply with fresh salads, assorted local breads, local butter, cheese and of course local wine, pineau and cognac. I asked her for the recipe and she rattled out the ingredients at a rapid pace, whilst I scribbled them down on the back of an envelope! I have recreated this recipe at home twice now, and this is ALMOST as good as hers is! (Mind you, she set hers out on long tables with white linen and beautiful old vintage crockery.......I found out that the white linen were bed sheets! NEVER used on a bed she stressed, kept for large gatherings.) The key to this recipe is SIMPLICITY and GOOD sausages and wine. I used local Toulouse sausages, meaty and with a high 85% meat content. But you can use ANY good, meaty sausages that you have available locally - I bet high quality venison or Angus beef sausages would be brilliant in this dish. Also, DO try to source "Lentilles Vert de Puy" - green Puy lentils; they make all the difference to this wonderful harvest dish. I hope you enjoy this recipe as much as we did, sitting at the long table in the old barn, under ancient beams and with beaming faces and loud laughter. ( PS: I cut this recipe RIGHT back from 30 people to just 4! Please adjust the amounts to suit.)
Provided by French Tart
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large casserole dish such as a Le Creuset or Dutch oven and over a medium heat fry the bacon until crispy. Remove the bacon and then add the sausages, brown them on all sides. Remove the sausages.
- Add the onion chunks and turn up the heat so that they soften and take on a crispy caramel colour. Put the sausages back into the dish and add the thyme, lentils and garlic, cook for a minute stirring all the time.
- Then add the stock or consommé and the wine. Lower the heat to a slow simmer and partially cover with a lid. Simmer for 35 minutes, or until the lentils are tender and the sausages cooked through. Season with salt and pepper to taste, and then crumble in the crispy bacon just before serving, with a few more fresh thyme leaves.
- Allow people to help themselves from the pot in the middle of the table; serve with assorted salads, bread, cheese and a glass or three of wine!
- Vive la Vendange!
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Riz Shaukat
[email protected]This dish is a great way to get your kids to eat lentils. The sausages make it more appealing, and the thyme and wine add a nice flavor. I served it with some steamed broccoli and it was a hit with the whole family.
Noordeen Murushid
[email protected]I'm always looking for new recipes to use up leftover sausages, and this one is a winner! The lentils and sausages cook together in one pot, making cleanup a breeze. The thyme and wine add a lot of flavor, and the dish is very satisfying.
Uloma Gift
[email protected]This is a great recipe for a cold winter night. The lentils and sausages are very hearty and filling. The thyme and wine add a nice warmth to the dish. I served it with some crusty bread and it was a perfect meal.
Hulisani Masindi
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the combination of lentils and sausages. The thyme and wine added a really nice flavor. I will definitely be making this again.
Halotrix 8076
[email protected]This dish is a keeper! It's easy to make, affordable, and absolutely delicious. The lentils and sausages are a perfect combination, and the thyme and wine add a wonderful depth of flavor. I served it with some roasted potatoes and it was a hit with t
Jeon Monisha
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a big fan of lentils, but they were cooked perfectly in this recipe. The sausages were also very flavorful. I would definitely make this again.
Hanan Satti
[email protected]This is a great recipe for a quick and easy weeknight meal. The lentils and sausages cook together in one pot, making cleanup a breeze. The thyme and wine add a lot of flavor, and the dish is very satisfying.
Derrick Kamau
[email protected]I made this for my family and they loved it! The sausages were cooked perfectly and the lentils were so flavorful. The thyme and wine added a really nice touch. I will definitely be making this again.
Lizzie Jackson
[email protected]This was a great way to use up some leftover sausages. The lentils added a nice heartiness to the dish and the thyme and wine gave it a delicious flavor. I served it with some roasted vegetables and it was a perfect meal.
Fazal Asif
[email protected]I've made this recipe several times now and it's always a hit. It's so easy to make and the flavors are amazing. I love that I can use whatever sausages I have on hand, and the lentils are always a great source of protein and fiber.
John Crisp
[email protected]This dish was absolutely delicious! The lentils were cooked perfectly and the sausages were flavorful and juicy. The thyme and wine added a wonderful depth of flavor. I will definitely be making this again.