Lentils and sausages

Lentils and sausages in tomato sauce

Recipe (4 servings) ingredients:

  • 4 Italian sausages (saucisse de campagne), about 600g
  • 1 onion
  • 1 celery branch
  • 1 garlic clove
  • 200ml red wine
  • 400g crushed canned tomatoes
  • 1.5L chicken broth
  • 1 bay leaf
  • 125g lentils
  • olive oil
  • salt, pepper

Heat the olive oil in a casserole pan and add the sausages to cook for about 10 minutes (medium heat). Cook until all sides are browned. Remove the sausages from the skillet and let them aside. Place into the casserole pan the finely chopped onion and celery and let them cook at low heat for about 10 minutes. Add the crushed garlic and sauté for 2 more minutes. Increase the fire, add the red wine and let it boil for about 2 minutes. Add the canned tomatoes, the chicken broth, the bay leaf and let it boil again. Add the lentils and the sausages. Let them simmer for 40-50 minutes at medium heat (until the lentils and the sausages are cooked).

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Enjoy it together with a glass of red wine!

Hope you like it…!

One Comment Add yours

  1. Chris says:

    As Marios suggests sausages pair well with red wine! Even more if the recipe includes tomato sauce and red wine!
    Some say that the best pair is the wine you used for cooking but in our case I will suggest something more specific. Spices (both in sauce and sausage) need wines with medium acidity and low tannins otherwise the combination will become astringent. Lentils give a fuller and earthier taste, so we need medium to full bodied red wines with earthy notes which can be found only in aged red wines.
    I would suggest a barrel matured red wine from Nemea made from Agiorgitiko grape which has medium to full body and velvety tanins but in order to get the earthy tones you have to select a 7-8 year old vintage.
    Driopi Reserve from Ktima Driopi or Gaia Estate from Gaia wines can age well but its very difficult to find such vintages in the market. As an alternative to an aged Nemea I would suggest a well aged Cabernet Sauvignon (10 years minimum) such as a Ftelia from Tsiolis winery from Peloponnese or Chateau Porto Carras from Meliton Slopes which is a blend of Cabernet, Merlot and Limnio and both are already aged when out to market.
    Cheers!

    Liked by 1 person

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