Saucisse de Morteau aux lentilles

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.