The Daily Dish

Chef Adams' Lentils, Sausages & Grapes

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lentils
Lentils, Sausage & Grapes
Makes 4 servings
 
8 Italian pork and veal sausage
1/2 cup cup evoo
1 white onion, sliced
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 cup white wine
2 bay leaves
4 small hot red peppers
1 leek, washed well and cut into 1 inch dice
1 stalk celery, peeled and cut into 1 inch dice
1 carrot, peeled and cut into 1 inch dice
2 garlic cloves, minced
1/2 pound Umbrian lentils from Spello or Casteluccio, rinsed and picked over for dirt and stones
3 bay leaves
1 short rosemary sprig and 4 long rosemary sprigs
1 cup grapes, cut in half
 

Poke the sausages all over with a pin to keep them from exploding.  Heat 2 tablespoons olive oil in a large sauté pan over medium heat.   Add the onion and smashed garlic, season with salt and pepper and cook 6 minutes or until tender.  Add the sausages and cook on each side 4 minutes.  Add the white wine, bay leaves and hot peppers, reduce the heat to low, cover and cook 10 minutes, turning once.   Remove the sausages and allow to cool slightly while you start the lentils.
 
Heat the remaining olive oil in a heavy saucepan over medium heat.  Add the leek, celery and carrot, season with salt and pepper and cook 3 minutes.  Add the garlic and lentils and cook 3 minutes.  Add the bay leaves, 1 sprig rosemary and water to cover by 1 inch.  Reduce the heat to low and simmer 35 minutes or until the lentils are just done.  If the lentils are done but seem too soupy, increase the heat to reduce the juices.  Season with salt and pepper and remove from the heat.  Keep warm.
 
Preheat a grill to 375°F.
 
Thread 2 sausages on each rosemary skewer.  Grill the sausages all over until nicely browned. Spoon the lentils onto a platter, and top with grilled sausage skewers.
 
Return the pan with the onions to medium-high heat.   Add the grapes and cook 3 minutes. Pour over the sausages.




adams

Chef Jody Adams of Rialto in Boston is participating in the Seond Annual WGBH Food and Wine Festival, coming back to Guest St. this September 19-21. She sent us this recipe to whet your appetite for more great tastes in September.




FOOD AND WINE FESTIVAL INFO
RIALTO

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