Braised Sausage and Lentils

recipe

Braised Sausage and Lentils

Parsley Vinaigrette

Brava Chefs photo

Brava Chefs

Ingredients

  • 0.5 cups diced carrot (¼-inch pieces) (about 1 medium carrot)
  • 0.5 cups diced celery (¼-inch pieces) (about 1 medium celery stalk)
  • 0.5 cups diced fennel (¼-inch pieces) (about 1 small fennel bulb)
  • 0.5 cups diced yellow onion (¼-inch pieces) (about ½ yellow onion)
  • 1.5 sweet Italian sausages (about 4 large links)
  • 1.5 cups chicken stock or broth
  • 3.0 tablespoons tomato paste
  • 0.5 teaspoons cayenne pepper
  • 1.0 cups lentils
  • 2.0 tablespoons chopped fresh flat-leaf parsley
  • 1.0 cloves garlic, minced
  • 0.25 cups champagne vinegar or white wine vinegar
  • cooking oil
  • extra-virgin olive oil
  • kosher salt and black pepper

Equipment

Brava Chef's Pan

mixing bowls

Nutrition Information

Allergens: None

Tags

  • Lunch
  • Dinner
  • Californian
  • Chef's Pan
  • Dairy Free
  • Fall
  • French
  • Gluten Free
  • Pork
  • Recipes
  • Sausage
  • Serves 4
  • Vegetables
  • Weekend
  • Weeknight
  • Winter

Instructions

  1. step
    1

    Prep vegetables & sausages

    • In Brava Chef’s Pan, stir together carrot, celery, fennel, onion, 1 tablespoon cooking oil and 2 teaspoons salt.
    • Arrange sausages on top of vegetables.
    • Slide Chef’s Pan, uncovered, into top shelf.
    • Press green button to begin cooking.
    • Note: You will stir and add additional ingredients after 12 minutes.
  2. step
    2

    Prepare chicken stock mixture

    • While food cooks, in medium bowl, stir together chicken stock, tomato paste, cayenne, 1½ teaspoons salt and a pinch of black pepper.
  3. step
    3

    Braise sausages & lentils

    • Carefully remove Chef’s Pan from Brava and stir in lentils and chicken stock mixture. Make sure there are no lentils or vegetables on top of sausages.
    • Cover Chef’s Pan with lid and slide into top shelf. Press green button to continue cooking.
    • When food is almost done, prepare parsley vinaigrette.
  4. step
    4

    Make parsley vinaigrette

    • In small bowl, combine parsley, garlic, Champagne vinegar, ¼ cup extra-virgin olive oil and ½ teaspoon salt; stir well. Set aside until food is done.
  5. step
    5

    Finish & serve

    • When your food is done, transfer sausages to cutting board. When cool enough to handle, slice sausages on the bias.
    • Add 2 tablespoons extra-virgin olive oil to lentils; stir well.
    • Transfer lentils to large serving platter, arrange sausages on top and drizzle with parsley vinaigrette.