Photograph of the finished Saucisse de Morteau aux lentilles

France · Xúc xích Morteau hầm đậu lăng Puy

Saucisse de Morteau aux lentilles

1 hr 20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sausage Sausage 1.2 kg
  • Photograph of Lentils Lentils 600 g
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of Celery Celery 240 g
  • Photograph of Dijon mustard Dijon mustard 100 g
  • Photograph of Fresh cream Fresh cream 280 ml
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Parsley Parsley 80 g

Method

  1. 1 Boil whole Morteau sausages at 80 degrees for 35 minutes without piercing them.
  2. 2 Don't poke holes in it and don't let the water boil over; if this smoked sausage cracks, all the delicious fat will be lost.
  3. 3 Sauté carrots, onions, and celery in butter for 8 minutes, then add lentils and stir for 2 minutes.
  4. 4 Pour the sausage broth into the pot and cook the lentils for 30 minutes; the broth will give the whole pot of lentils a smoky flavor.
  5. 5 Mix Dijon mustard with fresh cream and pour it into the pot of beans after the heat has been turned off.
  6. 6 Slice the sausages into thick rounds, arrange them on the lentils, and sprinkle with parsley.

With an appliance

  • Pressure cooker 50 min

    Replace step 4: cook lentils under high pressure for 9 minutes, then quickly release the pressure; sausages should still be boiled separately at 80 degrees with the lid open.

Start cooking