Sausage with Lentils
1 tablespoon kosher salt
8 ounces brown lentils
1 medium carrot, peeled and cut into 1/4-inch dice
2 garlic cloves, thinly sliced
12 fresh sage leaves
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper
2 cotecchino sausages, about
2 pounds each
Bring 6 cups of water to a boil and add the salt. Add the lentils, carrots, garlic, and sage and boil until the lentils are tender yet firm, about 25 minutes. Drain and place in a mixing bowl. Add the oil and vinegar, season with salt and pepper, and mix well. Set aside.
Prick the sausages with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1 1/2 hours.
Place the marinated lentils on a large serving platter to form a bed for the cotecchino. Drain the sausages and cut into 1/4-inch rounds. Arrange the sausage on the lentils and serve hot or at room temperature.
Yield: Serves 8
Excerpted from Mario Batali Holiday Food by Mario Batali Copyright© 2000 by Mario Batali. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.