We’re a few days late, but we still think you’ll love this dish your first week of the new year. We gently poached the pork sausage and served it atop fragrant lentils with crispy sage. Cook, relax and enjoy!
What you will need: 8 oz lentils
2 garlic cloves
0.3 oz fresh sage sprigs
7 oz cotechino sausage
4 oz carrots
5 oz leeks
2 tsp balsamic vinegar
1 Tbsp Dijon mustard
Equipment: 2 saucepans
Recipe steps: 1. Cook lentils
Place lentils in a saucepan and cover with cold water by 2 inches. Peel 1 garlic clove and add to the pot along with half the sage sprigs. Bring to a boil then reduce to a simmer and cook until lentils are barely tender, about 10 minutes.
Place cotechino in a saucepan and cover with cold water. Bring to a low simmer and let poach while the lentils cook.
Peel and finely chop carrot. Finely chop leek then rinse well in a bowl of cold water, removing any grit. Peel and finely chop remaining garlic.
Add 1 teaspoon vinegar to the lentils along with ½ teaspoon salt and continue to simmer until tender, about 5 minutes. Drain, reserving the liquid but discarding the garlic and sage.
Heat 1 tablespoon oil in a saucepan over medium-high. Add garlic, leek and carrot and sauté until softened, about 3 minutes. Add lentils, 1 cup of the lentil cooking liquid and ½–1 teaspoon salt and let simmer until warm, about 2 minutes. (Add more liquid if lentils seem dry.)
Fry sage, make dressing
Drain cotechino and slice. Heat 2 tablespoons oil in a skillet over medium high. Add remaining sage leaves and fry until crisp, about 2 minutes. Remove leaves and pour oil into a bowl. Whisk in ½ the Dijon and 1 teaspoon vinegar. Serve lentils topped with sausage, dressing, remaining Dijon and fried sage. Enjoy!