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 coarse salt olive oil
Equipment: 2 saucepans skillet
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.
Cook cotechino Place cotechino in a saucepan and cover with cold water. Bring to a low simmer and let poach while the lentils cook.
Prep vegetables 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 vinegar 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.
Finish lentils 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!