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.
15,650 4.7/5
Last modified on: February 5th 2017
For 4 people, you will need:
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 15 min. | 50 min. | 1 hour 5 min. |
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Step by step recipe
| 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). |
2 min. |
| 2 |  | Prepare the flavouring ingredients: Peel 1 carrot and cut into large chunks. Peel 1 shallot and cut in half. |
7 min. |
| 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. |
2 min. |
| 4 |  | Lay 1 Morteau sausage on the top, after pricking all over with a small, sharp knife. | 2 min. |
| 5 |  | Pour in 750 g water and salt lightly (the sausage with also add salt to the dish). | 2 min. |
| 6 |  | If you wish, you can seal around the lid, but this is not absolutely necessary. | |
| 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. |
50 min. |
| 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.
Nutritional information
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How much will it cost?
For 4 people : 6.40 €
Per person : 1.60 €
Source: Home made.
More recipes?
This recipe use (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Cheese tart, Confit of carrots with bacon, Quick orange marmalade, Potimarron (Japanese chestnut pumpkin) purée, Bacon rolls, ... [All] |
 | Green lentils: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, Lentil and cold-meat salad, Warm lentil salad, ... [All] |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Spaghetti with mushrooms, "Oeufs rabattus" with leeks, Röstis, Sautéed Green Vegetables, ... [All] |
 | Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Franche-Comté sticks, Sausage buckwheat pancakes, Sausage in brioche, Late Winter Soup with Fresh Spinach, Morteau sausage rolled brioche, ... [All] |
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