Sausages with lentils
4 servings
30 minutes
Sausages with lentils are a traditional German dish that perfectly combines rich flavors and nutrition. The history of this recipe traces back to the rural cuisine of Germany, where hearty, simple ingredients come together in a fragrant and warming dish. Tender Italian sausages are fried until golden brown and then simmered with onions, garlic, and aromatic spices. The lentils absorb the rich bouquet of flavors from red wine, tomatoes, and juniper berries, creating a thick, warming texture. This recipe is perfect for a family dinner in cold weather, and its rich flavor pairs wonderfully with fresh bread or mashed potatoes. The simplicity of preparation makes it an excellent choice for both cozy home dinners and festive tables.
1
Heat olive oil in a large skillet and fry the sausages for 5-10 minutes until golden brown. Transfer to a plate.
- Olive oil: 3 tablespoons
- Italian sausages: 8 pieces
2
Reduce the heat and add finely chopped onion and garlic, cook until the onion is soft. Add chopped rosemary, tomatoes, and cook until the sauce thickens.
- Onion: 1 head
- Garlic: 3 cloves
- Fresh rosemary: 2 tablespoons
- Canned tomatoes: 800 g
- Nutmeg: 1 teaspoon
3
Add juniper, nutmeg, bay leaf, chili, red wine, and 400 ml of water. Bring to a boil, then add lentils and sausages. Mix well, cover, and simmer for 40 minutes until the lentils are soft. Remove the bay leaf and chili before serving.
- Juniper berries: 16 pieces
- Bay leaf: 1 piece
- Red chili pepper: 1 piece
- Dry red wine: 200 ml
- Green-brown lentils: 100 g
