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Sausage and lentils "en cocotte"


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.
22,0354.4/5 for 27 ratings
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Last modified on: February 5th 2017

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
15 min.50 min.1 hour 5 min.
Keeping: Several days in the fridge, still in the dish with its lid.
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Step by step recipe


Stage 1 - 2 min.
Sausage and lentils "en cocotte" : Photo of step #1
Rinse 300 g green lentils under running water (you can use other types of lentils, of course).

Preheat the oven to 390°F (200°C).

Stage 2 - 7 min.
Sausage and lentils "en cocotte" : Photo of step #2
Prepare the flavouring ingredients:

Peel 1 carrot and cut into large chunks.

Peel 1 shallot and cut in half.

Stage 3 - 2 min.
Sausage and lentils "en cocotte" : Photo of step #3
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.

Stage 4 - 2 min.
Sausage and lentils "en cocotte" : Photo of step #4
Lay 1 Morteau sausage on the top, after pricking all over with a small, sharp knife.

Stage 5 - 2 min.
Sausage and lentils "en cocotte" : Photo of step #5
Pour in 750 g water and salt lightly (the sausage with also add salt to the dish).

Stage 6
Sausage and lentils "en cocotte" : Photo of step #6
If you wish, you can seal around the lid, but this is not absolutely necessary.

Stage 7 - 50 min.
Sausage and lentils "en cocotte" : Photo of step #7
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.

Stage 8
Sausage and lentils "en cocotte" : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Mixed seed grissini, Quince and apple compote, Taos hotpot, Lumberjack turnovers, Couscous, ... All
Green lentilsGreen lentils: You can check-out other recipes which use it, like for example: Lentil and cold-meat salad, Warm lentil salad, Cured Pork Belly With Lentils, ... All
Morteau sausageMorteau sausage: You can get more informations, or check-out other recipes which use it, for example: Hotpot my grandmother's way , Morteau sausage, Winegrowers' sausage casserole, Smoked eggs, Montlebon toast, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Celeriac and mushroom gratin, Rabbit civet "à la normande", Fish in white wine, Comtoise stuffed tomatoes, ... All

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