Sausages stewed with lentils
4 servings
35 minutes
Sausages stewed with lentils are a cozy rustic dish rooted in European cuisine. In this recipe, tender sausages are first fried to a crispy golden brown and then simmered in beer with honey and yeast, gaining a rich, slightly caramel flavor. The lentils absorb the rich broth with vegetables and mushrooms, becoming soft and aromatic. This dish is perfect for cold evenings when you want something nourishing and comforting. It is served with crispy white bread to soak up every drop of the delicious sauce.
1
Heat 1 tablespoon of olive oil in a large pot and warm the pork sausages in it.
- Olive oil: 1 tablespoon
- Thick sausages (bockwurst type): 8 pieces
2
Place the sausages and add onion, carrot, and parsnip to the pot so they soak well in the oil.
- Onion: 1 head
- Carrot: 150 g
- Parsnip: 2 pieces
3
Fry for 8 minutes until the onion is golden and the carrot is soft.
4
Then add the mushrooms and fry for another 2 minutes or a little longer.
- Button mushrooms: 150 g
5
Mix the sausages with yeast paste and honey, pour in beer, sprinkle with spices, bring to a boil, and add lentils.
- Dry yeast: 2 teaspoons
- Honey: 1 tablespoon
- Dark beer (stout/porter): 250 ml
- Lentils: 250 g
6
Don't forget to garnish the finished dish with parsley. Serve with crispy bread.
- Chopped parsley: to taste
- White bread: to taste