TOULOUSE SAUSAGES WITH PUY LENTILS

TOULOUSE SAUSAGES WITH PUY LENTILS

Serves 4

4 Toulouse sausages

1 Tbsp olive oil

3 cloves garlic, chopped

2 onions, quartered and thinly sliced

1 stick celery, sliced

2 carrots, sliced

1 ¼ cup Puy lentils (also known as Dupuy lentils)

1 tsp thyme

pepper

½ cup white wine

handful of cocktail tomatoes, quartered

1 cup chicken stock

Cover lentils with 4 cups of water and let stand for a few hours. Drain.

Preheat a cast iron skillet. Cook sausages, browning on all sides.

Heat olive oil in a large, heavy-bottomed saucepan. Add the garlic, onion, carrot and celery and fry gently, stirring now and then, for 5 minutes.

Add lentils, thyme, pepper and white wine and cook for 5 minutes. Add chicken stock, tomatoes and sausages. Cover and cook for 45 minutes or until lentils are tender.

To serve, place the lentils in a serving bowl and top with sausages. Offer some nice crusty bread on the side.

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POLENTA WITH SAUSAGE

POLENTA WITH SAUSAGE

1 tube (16oz) polenta

Cooking spray

12 hot Italian sausages

1 yellow pepper, diced

2 zucchinis, diced

1 onion, chopped

1 (28oz) can diced tomatoes

Wine

Fennel seeds

Italian seasoning

1 cup shredded cheese (provolone, asiago, fontina, …)

Preheat oven to 450F.

Cut polenta in ¼” slices and arrange in a baking dish coated with cooking spray.

Bake for 10-15 minutes.

Remove casing from sausages, cook till browned.

Add vegetables and fennel seeds, cook till softened.

Add tomatoes, wine, and seasoning. Heat through.

Pour mixture over polenta, top with cheese.

Bake for 10 minutes or until cheese is melted and golden.

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GNOCCHI WITH SAUSAGE & LEEK RAGÙ

GNOCCHI WITH SAUSAGE & LEEK RAGÙ

½ lb. sweet Italian sausage (about 2 links)

1 large can diced tomatoes

1 large leek, trimmed, halved lengthwise and sliced thin

2 tsp chopped fresh flat-leaf parsley

1 tsp thyme

1 tsp marjoram

2 minced garlic cloves

pepper to taste

1 lb. gnocchi

Remove the sausage from its casing and tear the sausage apart with your hands into coarse pieces.

Heat 1 Tbsp olive oil in a large skillet over med-high heat. Add the sausage and cook, further breaking it apart with a wooden spoon, until browned and cooked through. With a slotted spoon, transfer the sausage to a plate & reserve.

Add more olive oil to the pan, if needed and add the leek and garlic. Cook, stirring, until the leek is soft but do not allow to brown.

Pour off some of the juice from the tomatoes over the leeks and give the tomatoes a whirr or two to break up the pieces a bit but do not pulverize completely. Pour tomatoes into pot, add reserved sausage, herbs & spices.

Bring to a vigorous simmer then reduce heat to medium-low. Cover the pan with the lid slightly ajar and simmer gently for 45 minutes.

Cook the gnocchi, drain, and toss with the sauce.

Serve topped with Parmesan and a side of green salad.

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