Toulouse sausage with braised lentils

Ingredients

Fresh Meat

  • 4 Toulouse sausages
  • 40g of bacon, diced
  • 40g of ham hock, diced (optional)

Oils & Vinegars

  • vegetable oil

Fruit & Vegetables

  • 200g of large white onions, thinly sliced
  • 10g of carrots, peeled and roughly chopped
  • 10g of leek, roughly chopped
  • 1 shallot, halved
  • 2 garlic cloves, peeled
  • 6 garlic cloves, minced
  • 200g of celery stick, diced
  • 200g of carrots, diced
  • 1 onion, diced
  • 200g of leek, diced
  • 200g of cucumber, diced
  • 100g of savoy cabbage, stalk trimmed and leaves finely shredded

Dairy

  • 40g of butter
  • 1 knob of butter
  • 20g of butter

Salad & Fresh Herbs

  • 1 pinch of thyme leaves
  • 6g of thyme
  • 1 bay leaf
  • 40g of chives, chopped
  • 40g of parsley, chopped
  • 1 tbsp of chives, finely chopped

Store Cupboard

  • salt
  • pepper
  • 200g of Pardina lentils, soaked for 30 minutes before using
  • 1 pinch of salt
  • 40g of Dijon mustard
  • salt
  • pepper
  • salt
  • black pepper

Delicatessen

  • 40g of pancetta

Speciality Ingredients

  • fleur de sel