CookEat Recipe
Baden Lentils with Onion Gravy and Sausages
Tender whole lentils in a lightly vinegared browned-onion gravy, served with small boiled sausages and butter-fried breadcrumbs.
Method
Steps
Step 1
Rinse the dry lentils, cover with about 1.2 L water and bring to a gentle boil. Simmer until tender but still whole, about 25–40 minutes, adding water if needed. Drain only excess liquid and keep the lentils hot.
Step 2
Melt 14 g butter in a saucepan and slowly brown the chopped onion.
Step 3
Stir in the half tablespoon flour and cook until lightly brown without burning.
Step 4
Mix the vinegar into 200 mL cold water, add gradually while whisking, then simmer the sauce until the raw flour taste is gone.
Step 5
Pour the onion-vinegar gravy over the lentils and fold gently; season with salt and pepper.
Step 6
In another pot, simmer the fully cooked small sausages until hot throughout and at least 74 °C; do not rely on the package's precooking alone for service.
Step 7
Fry breadcrumbs in the remaining 14 g butter until golden. Plate the whole sauced lentils with sausages alongside and scatter crisp crumbs only at the last moment.
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