Cookbook:Lentil and Sausage Stew

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Cookbook | Ingredients | Recipes | Germany

Lentil and Sausage Stew
Category German recipes
Servings for 2 to 3 persons
Time 1 hour

This lentil and sausage stew is intended for eating with spätzle. It is a slightly modified recipe; the traditional one has no tomato and honey. But, as with many "national meals," there are different opinions. Try different variations until you get your own taste for it.

The most important things for a traditional taste are the vinegar and the bay leaves.

Ingredients[edit | edit source]

Equipment[edit | edit source]

  • A medium sized pot
  • A small pot
  • A sieve

Procedure[edit | edit source]

Lentils[edit | edit source]

  1. Wash the lentils in sieve and cook them on small heat in one litre water for 40 to 50 minutes (there are already done lentils to buy, and dry lentils, etc. so best check instructions on the lentils package).
  2. 20 minutes before the end of that time frame add the diced carrot and onion plus the peeled raw potatoes, also the garlic, the sausages (full or in pieces), the bay (laurel) leaves and the pork belly.
  3. After those 20 minutes, put the pot on the side and keep it warm.

Roux[edit | edit source]

  1. Melt the butter in the little pot, add the flour and cook carefully until brown, keep stirring.
  2. Slowly add the half litre of water in small portions and let it boil up once.
  3. Add the tomato paste, the vinegar and honey, and spice with salt and pepper to your liking, pour the content into the pot with the lentils and mix well and keep it warm.

Notes, tips and variations[edit | edit source]

  • Perhaps at first you think "how can fit vinegar in this stew" you will be surprised how good it fits, so don't be shy with it, or better place it on your table so everybody can do it as they like.
  • Before eating, pick out the bay (laurel) leaves.
  • Like many stews, lentil stew should be re-heated and tastes better the next day.

External links[edit | edit source]