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Lentils and sausages in white wine


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Rate this recipe 2.4/5 (86 Votes)


  • 250g green lentils du Puys
  • 2 small carrots
  • 2 celery stalks
  • 1 white onion
  • 450g bacon belly
  • 2 sausages
  • 2 cloves of garlic
  • 1 bouquet garni
  • 1 small glass of white wine
  • 5 cloves
  • 5 juniper berries
  • salt and pepper.
  • 1 tablespoon of oil.
  • 2 tablespoons Savora mustard


servings 3
Level of difficulty Easy
Preparation time 30mins
Cooking time 50mins
Cost Budget Friendly


Step 1

Peel the carrots, onions and garlic, remove the threads on the celery. Wash and dry vegetables.
Cut the carrots, chop finely the celery and garlic, 3/4 of the onion, prick the remaining quarter with cloves.
Cut the breast into 4 pieces or 6.

Step 2

Brown the breast pieces in oil. Season with salt and pepper and set aside. Sweat the vegetables in the fat obtained without browning. Deglaze with white wine. Add the bouquet garni, onion, berries and lentils. Fill to the top with cold water.

Step 3

Once it's boiling, put the breast pieces in the saucepan, season with pepper. Cover and simmer over low heat 30 minutes (taste to estimate the cooking). 10 minutes before the end add the sausages.

Step 4

Remove the bouquet garni, the pricked onion and cut the sausages into 2. Add Savora and mix. Serve hot, decorate with parsley.


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