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A Grape Picker's Lunch Sausages And Lentils With Thyme And Wine Recipe

Transport yourself to the sun-drenched vineyards of Southwest France with this authentic recipe! Inspired by a harvest feast in the Charente-Maritime region, this hearty sausage and lentil dish is bursting with rustic charm and flavor. Imagine yourself enjoying this comforting meal alongside locals, under ancient beams in a rustic barn, just like the author did during the 2009 grape harvest. The secret? Simple, high-quality ingredients – succulent sausages (Toulouse sausages are ideal, but good quality venison or Angus beef will also work beautifully), earthy Puy lentils, fragrant thyme, and a rich, local wine. This recipe is perfect for a cozy weeknight dinner or a memorable get-together. Serve with fresh salads, crusty bread, cheese, and of course, plenty of wine! Vive la vendange!

Prep Time 20 mins
Cook Time 60 mins
Calories 718.3 kcal
Protein 75g
Rating 4.9 (9 Reviews)
A Grape Picker's Lunch Sausages And Lentils With Thyme And Wine 127

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Grape Picker's Lunch Sausages And Lentils With Thyme And Wine

  • 1 tablespoon olive oil
  • 4 slices smoked bacon
  • 1 pound good quality sausages
  • 1 large onion
  • 1 tablespoon fresh thyme leaves, plus a few fresh thyme sprigs for garnish
  • 1 cup green puy lentils
  • 2 cloves garlic, minced
  • 4 cups chicken or beef stock
  • 1 cup red wine
  • salt, to taste
  • freshly ground black pepper, to taste

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How to Make A Grape Picker's Lunch Sausages And Lentils With Thyme And Wine

  1. Heat 1 tablespoon of olive oil in a large casserole dish (like a Le Creuset or Dutch oven) over medium heat. Fry 4 slices of bacon until crispy.
  2. Remove the bacon and set aside, reserving the rendered bacon fat. Add 1 pound of sausages to the pot and brown them on all sides.
  3. Remove the sausages and set aside.
  4. Add 1 large chopped onion to the pot and increase the heat. Cook until softened and caramelized (about 5-7 minutes).
  5. Return the sausages to the pot. Add 1 tablespoon fresh thyme leaves, 1 cup green Puy lentils, and 2 cloves minced garlic. Cook for 1 minute, stirring constantly.
  6. Pour in 4 cups of chicken or beef stock and 1 cup of red wine (a local wine is best, if available!).
  7. Reduce heat to low, partially cover, and simmer for 35 minutes, or until the lentils are tender and the sausages are cooked through.
  8. Season generously with salt and pepper to taste. Crumble the reserved crispy bacon over the dish just before serving, along with a few fresh thyme sprigs.
  9. Serve directly from the pot, family-style, with assorted fresh salads, crusty bread, cheese, and wine.
  10. Enjoy! Vive la vendange!

Nutrition Information (Approximate per serving)

Sodium

55 g

Sugar

23g

Fat

63g

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beef Pork Vegetables French German European Fall Heirloom Historical Holiday Event Winter Stews One Dish Meal Seasonal Comfort Food Meat Beef Sausage Pork Sausage Onions Taste Mood Number Of Servings Presentation Served Hot