Petit salé aux lentilles du Berry
Serves 10
Directions
- 1Cook the salted meats in water.
- 2In a cocotte, sauté the finely chopped onions and carrots with the lard.
- 3Add the meats removed from the first bouillon, cover with water, and cook for an additional hour.
- 4Add the lentils and the two Montbéliard sausages, then cook for 1 hour to 1 hour 30 minutes depending on the desired texture.
- 5Take a few ladles of lentils, mix them with the cooking juices to rectify seasoning, then pour it back into the pot to bind the sauce.
Ingredients
- 2.6 kg poitrine fumée demi-sel, palette demi-sel et plat de côte demi-sel
- 2 whole saucisse de Montbéliard
- 1 kg lentilles vertes du Berry
- 8 whole carotte
- 2 whole oignon
- 1 tbsp saindoux
- eau
- poivre
Equipment
cocotteknifecolanderladleblender
Tips
- Soaking the meats in water for an hour helps to desalt them.
- You can cut the sausages into slices or triangles for serving.
- The final step of blending a portion of the lentils with the cooking liquid is an effective way to thicken the sauce naturally without cream.
