Sausages and dry-cured sausages to cook
CASSOULET
serves 4 INGREDIENTS : •1 garlic sausage •300 g (3/4 lb) smoked sausages •200 g chicken breast •250 g (½ lb) fresh pork rind •600 g (almost 1 ½ lb) boneless lamb shoulder •400 g (almost 1 lb) lamb neck •4 onions, peeled •2 cloves •800 g (3 cups) dried beans (lingot) •1 carrot, peeled •8 garlic cloves, peeled •1 bouquet garni (bundle of aromatic herbs) •Coarse salt, freshly ground pepper •800 g (6 cups) duck confit and its own fat •3 large tomatoes •1 bunch of flat-leaf parsley •100 g breadcrumbs INSTRUCTIONS : •Stick 1 clove in 2 onions. Crush the garlic cloves. Wash the parsley. •Put the beans in a large casserole dish, cover with cold water and bring to a boil over high heat. Drain and rinse them with cold water before putting them back in the large, empty casserole dish with the carrot, 2 clove-studded onions, 4 garlic cloves, fresh pork rind and the bouquet garni. Cover with cold water and bring to a boil. Season with a little salt and let simmer for 1 hour. •Add the raw garlic sausage and the sausages. Cook for another 30 minutes. Remove the casserole from the heat and set aside. •Blanch the lean chicken breast in a casserole dish with cold water, over high heat. When the water boils, drain the chicken breast and set aside. •Peel the tomatoes, remove seeds, crush them and set aside. Mince the 2 remaining onions. Cut the shoulder, neck and breast into chunks.
SAUTÉE VEGETABLES
AND SAUSAGES
INGREDIENTS : •2 smoked sausages •2 red onions •8 artichoke hearts, marinated •200 g snow peas •1 big broccoli head •30 ml olive oil •15 ml balsamic vinegar •Salt and pepper INSTRUCTIONS : •Cook the sausages and set aside. •Peel the onions and cut them into eight pieces. Drain the artichoke hearts. Wash and dry the snow peas. Divide the broccoli into florets. •Bring two saucepans with salted water to a boil. Add the broccoli to one and snow peas to the other. Cook snow peas for 5 minutes and broccoli for 10 minutes. Drain. •Pour 30 ml (2 tbsp.) of olive oil in a large skillet and sauté the quartered red onions over medium heat, turning them occasionally. Once they start becoming translucent, increase the heat and add the artichoke hearts, snow peas, broccoli and sausages. •Sauté for 10 minutes while stirring with a spatula. Drizzle with vinegar, season with salt and pepper and serve immediately.
SMOKED SAUSAGES
AND RED LENTILS WITH CANDIED TOMATOES
serves 4 INGREDIENTS : •2 smoked sausages (Morteau sausages PGI) •15 ml (1 tbsp.) olive oil •4 small onions •750 g (2 ¾ cups) red lentils •5 ml (1 tsp.) curry powder •2.2 L (10 cups) vegetable broth •Salt, freshly ground pepper •250 ml (1 cup) candied tomatoes •1 small bunch of parsley INSTRUCTIONS : •Heat the oil in a saucepan and sauté the onions. Add the red lentils and curry powder, and brown for 1 minute. Drizzle with vegetable broth and cook for 15 minutes over medium heat. Season with salt and pepper towards the end of the cooking. •Keep warm. •As the lentils are cooking, place the sausages in a large quantity of salted boiling water and simmer for 15 minutes. Drain the sausages, cut them into rings and serve with red lentils. Garnish with a few candied tomatoes and sprinkle with chopped parsley just before serving.