Spello Lentils and Grilled Sausage

The great flavor of this dish depends on the quality of the sausage so be sure to buy really good ones.  But…not fennel sausage.  In Umbria, where we made this dish, I was told Umbrians NEVER put fennel in their sausage.

8 Italian pork and veal sausage

½ 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 ¼ inch dice

1 stalk celery, peeled and cut into ¼ inch dice

1 carrot, peeled and cut into ¼ inch dice

2 garlic cloves, minced

½ 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. 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. 

2. 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.

3. Preheat a grill to 375°F.

4. Thread 2 sausages on each rosemary skewer.  Grill the sausages all over until nicely browned. Place lentils in a platter, and top with grilled sausage skewers.  Pour the stewed onions over the sausages.