Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its full flavour into the lentils during cooking.
Not only will the lentils be perfectly cooked and extra-tasty, thanks to the sausage, they are ideal to serve with the sausage itself.
Not only will the lentils be perfectly cooked and extra-tasty, thanks to the sausage, they are ideal to serve with the sausage itself.
137 K 3.9/5 (56 reviews)
1 hour 5 min.
Easy
12 people
7 IngredientsLast modified on: February 5th 2017
900 g green lentils
3 
3 
3 
3 
2 kgs 250 g 
Times for this recipe
Preparation: 15 min.
Cooking: 50 min.
All in all: 1 hour 5 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Rinse 900 g green lentils under running water (you can use other types of lentils, of course).
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 2 - 7 min.
Stage 3 - 2 min.
Use an oven-proof terrine or casserole dish. Tip in the lentils after rinsing and draining.
Push the pieces of carrot, shallot and the bayleaf into the lentils.
Push the pieces of carrot, shallot and the bayleaf into the lentils.
Stage 4 - 2 min.
Lay 3 Morteaux sausage on the top, after pricking all over with a small, sharp knife.
Stage 5 - 2 min.
Pour in 2 kgs 250 g water and salt lightly (the sausage with also add salt to the dish).
Stage 6
If you wish, you can seal around the lid, but this is not absolutely necessary.
Stage 7 - 50 min.
Cover and cook in the oven for about 50 minutes.
Try the lentils to check that they are cooked: they should be just tender, but still offer a little resistance, and there should be little or no liquid left in the bottom of the dish.
Try the lentils to check that they are cooked: they should be just tender, but still offer a little resistance, and there should be little or no liquid left in the bottom of the dish.
Stage 8
Serve either at the table, straight from the dish, or plated up, with the sausage cut into thick slices.
Remarks
It is important to get the proportion of water to lentils right, otherwise they will be either too dry or too soggy. The ideal amount for this cooking method is 2.5 times as much water as lentils.
Of course, you don't have to use Morteau sausage ("Oh, really?!" folks from the Franc-Comtois region might say...), any other good smoked sausage will do.
For an even tastier dish, you can use vegetable stock instead of plain water.
Of course, you don't have to use Morteau sausage ("Oh, really?!" folks from the Franc-Comtois region might say...), any other good smoked sausage will do.
For an even tastier dish, you can use vegetable stock instead of plain water.
Keeping: Several days in the fridge, still in the dish with its lid.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 380 RDI=150 % | 450 RDI=40 % | 320 RDI=50 % | 6,190 RDI=310 % | 25,920 RDI: 310 % |
| Per 100 g | 7 RDI=3 % | 9 RDI=1 % | 6 RDI=1 % | 130 RDI=6 % | 540 RDI: 6 % |
| Per person | 30 RDI=10 % | 40 RDI=4 % | 30 RDI=4 % | 520 RDI=30 % | 2,160 RDI: 30 % |
How much will it cost?
- For 12 people : 19.20 €
- Per person : 1.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
Like these other recipes: Potimarron (Japanese chestnut pumpkin) purée, Nachos, How to rehydrate dried mushrooms, Yeast-based flaky dough (for croissants), Ali Baba bread, ... See them all 132
Green lentils
Like these other recipes: Lentil and cold-meat salad, Cajun-style lentil salad, Cured Pork Belly With Lentils, Warm lentil salad, ... See them all 4
Bayleaf
Like these other recipes: "Au vert" beef, Fish in white wine, Bruschetta and mozzarella, Bourguignon potatoes , Roast potatoes "à la provençale", ... See them all 63
Carrot
Like these other recipes: Salmon "en papillote" with small vegetables, Normandy seafood stew, Vegetable tartare, Melt-in-the mouth meat and vegetables in a sealed casserole, Creamy "terre et mer" pots, ... See them all 65
Other recipes you may also like
How to make marzipan decorations
Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.October 13th 2010211 K 24.3 15 min.
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.April 8th 2018114 K4.6 15 hours 35 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018353 K5 1 hour 25 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.September 29th 20241.22 M 34.1 1 hour 35 min.
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.December 19th 2010215 K4 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.