Lentils with Cotechino Sausage 1 Cotechino sausage (~1 lb)
14 oz Lentils
3 c Chicken or beef broth
1/4 c Olive oil
1 sm Onion, finely chopped
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 Garlic cloves, finely minced
8 Fresh sagr leaves, chopped
3 tb Tomato juice diluted in a little water
Salt
Pepper
Soak the sausage in water for 2 hours. Wash lentils, cover with water
and cook 45 minutes.
Wrap the sausage in cheesecloth, pierce with a fork and cook in broth
over low heat 50 minutes, skimming off any fat. Cool, unwrap and
remove casing. Reserve broth.
In a fry pan, heat oil and saute onion, celery, carrot, garlic and
sage. Drain lentils; add the vegetables, salt, pepper and tomato
sauce. Add 3 ladlefuls of broth from the sausage. Slice the sausage
and serve with lentils.
Lentils with Cotechino Sausage printer friendly version located here.
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