Chef Tom Sez “Embrace Your Sausage”

Still cold out. Still need something to warm the tummy. Not only will this make your home smell like a trip to the South of France, with some crusty French bread and a lovely Bordeaux, or a chewy glass of Vacqueyras, this meal is outstanding.

Switch out the sausages to your liking. Get creative with brats, andouille, boudin, etc. Calls for duck fat, which is lovely and indulgent, but you can use the bacon fat from rendering the bacon, just as easily.


Roasted Sausages over Lentils de Puy

Serves 4-6

1/2 pound cooked smoked bacon, thinly sliced crosswise

1/4 cup duck fat (or ¼ cup of the bacon fat)

1 large onion, finely chopped

3 large carrots, finely chopped

3 large ribs celery, finely chopped

1/2 large bunch flat-leaf parsley

1/2 bunch fresh thyme

3 fresh bay leaves

2 pounds green de Puy lentils, rinsed and drained

4 cups chicken stock

2 tablespoons Dijon mustard

2 teaspoons red wine vinegar

1 pound each, sweet and hot Italian pork sausages

1 cup white wine

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Cook bacon in a 2-qt. saucepan over medium-high heat, until its fat has rendered, about 6 minutes.

Heat fat over med-high heat. Add onion, carrots, and celery; cook until soft, about 15 minutes.

Tie parsley, thyme, and bay leaves together with kitchen twine; add to pan.

Stir in lentils, cooked bacon and chicken stock. Bring to a boil, reduce heat to medium-low, and simmer until lentils are tender, about 1 hour and 10 minutes.

Discard herbs. Stir in mustard and vinegar; season with salt and pepper. Cover and set aside.

Meanwhile, roast the sausages on a rimmed cookie sheet in the oven at 375 until blistered. As they cook, add splashes of white wine to evaporate.

Serve the sausages over the lentils, chunk up some crusty bread, and pour your favorite red. Bon appetite!




Chef Tom is currently Resident Chef for a small tech firm in San Francisco. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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