Kosher salt and freshly ground black pepper
1 recipe Garlic Sausage (here), stuffed into casings (6 to 8
links), or about 2 pounds store-bought sausages
¼ cup minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Melt 3 tablespoons of the butter in a large saucepan over
medium-high heat. Add the onion and carrot and cook,
stirring frequently, until softened but not browned, about
4 minutes. Add the garlic and cook, stirring, until
fragrant, about 30 seconds. Add the lentils and chicken
stock and bring to a simmer, then reduce the heat to low,
cover, and cook, stirring occasionally, until the lentils are
fully tender, about 45 minutes. Remove the lid and
season to taste with salt and pepper. Keep warm over low
heat to evaporate any remaining liquid, stirring
occasionally.
- Meanwhile, place the sausages in a 12-inch skillet and
cover with water. Bring to a bare simmer over high heat,
cover, remove from the heat, and let poach until an
instant-read thermometer inserted into the thickest part of
the sausages registers 140° to 145°F, about 10 minutes. - Drain the sausages and set aside. Return the skillet to
medium-high heat. Add the remaining tablespoon of
butter and heat until the foaming subsides and the butter
begins to brown. Lower the heat to medium, add the
sausages, and cook, turning occasionally with tongs, until
well browned on both sides, about 5 minutes. Transfer to
a cutting board, tent with foil, and allow to rest for 10