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. Stir in the half tablespoon flour and cook until lightly brown without burning. Mix the vinegar into 200 mL cold water, add gradually while whisking, then simmer the sauce until the raw flour taste is gone.
Step 3
Pour the onion-vinegar gravy over the lentils and fold gently; season with salt and pepper. 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 4
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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