Blood sausage with lentils
Blood sausage, boudin noir, is a dark sausage widely enjoyed by Europeans.
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Blood Sausage with Lentils (or) Boudin Noir with Puy Lentils
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4 cloves garlic, smashed but skin on
1/2 yellow onion, cut into thirds
1/2 cup puy lentils, rinsed
2 bay leaves
salt and black pepper
2 pints / 1 liter water
4 small or 2 large boudin noir
1/2 glass dry white wine
1/3 cup olive oil
juice of half lemon
1 teaspoon smooth Dijon mustard
(optional) 1/2 teaspoon minced tarragon
In a large saucepan, place garlic, onion, lentils, bay, salt and water.
Bring to a boil, then reduce to a simmer, and cook until lentils are a little softer than al dente but not mushy, 12-15 minutes.
In a sautée pan, heat 1 tablespoon of olive oil to a medium heat before adding boudin noir.
Allow skins to brown slightly before pouring in white wine and covering with tight-fitting lid.
Allow boudin to steam in wine and juices for 10 minutes.
Remove boudin carefully, turn heat to high and reduce juices by half. Reserve.
In a bowl, combine olive oil, lemon juice, dijon mustard and tarragon with a pinch of salt and black pepper, and whisk vigorously into a vinaigrette.
When lentils are cooked plate them with cooked boudin and pour over vinaigrette and reserved pan sauce.
Related post: Fagioli e Salsiccie alla Toscana: Pork and Beans
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