General InformationPreparation time: 20 minutes
Cooking time: 5 minutes
Serves: 4 people
Ingredients- 4 Morteau-style sausages
- 1 peeled onion
- 2 peeled garlic cloves
- 2 small green peppers
- 3 cm fresh ginger root, peeled and chopped
- 3 washed tomatoes
- 1 pinch coarse salt
Condiments- 100g peeled and diced tomatoes
- 1 tbsp chopped ginger
- ½ chopped onion
- 1 kaffir lime (or regular lime)
- 1 chopped red chili pepper
Side Dish- 150g cooked white rice
- 50g Puy green lentils
- 1 carrot, diced small
- 1 onion, diced small
- 1.2 liters stock (from cube)
- 10g butter
- Salt and pepper
- Olive oil
Preparation Steps- Blanch the sausages in boiling water for 6 minutes. Drain, then slice diagonally into 1.5-2 cm thick pieces.
- While sausages blanch, heat a dash of olive oil and butter in a saucepan. Add diced onion and carrot; cook 1-2 minutes. Add lentils (don't salt yet to aid cooking). Pour in stock and simmer for 20 minutes.
- Chop tomatoes into pieces and set aside. In a mortar, pound ginger with green peppers and garlic with coarse salt. Slice the onion.
- In another saucepan, sauté sliced onion in olive oil until golden. Add sausage slices, pounded mixture, and tomatoes. Cook 5 minutes uncovered, then cover and simmer 15 minutes on low heat.
- For condiments, mix diced tomatoes, ginger, onion, kaffir lime, and chili in a bowl. Drizzle with olive oil and serve in a ramekin. Reheat rice.
- Check lentils; season with salt. Plate lentils, then arrange sausages with sauce alongside. Serve with rice and condiments. Substitute lentils with white or kidney beans if preferred.
