Pork Sausage Beluga Lentil Stew Recipes

LENTIL STEW WITH ITALIAN TURKEY SAUSAGE

Steps:

• Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.
• At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.
• Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.
• Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.
• Add sliced sausage, heat through, and serve.

PORK SAUSAGE & BELUGA LENTIL STEW

Steps:

• Rinse the lentils and cull them for small stones and debris. Remove sausages from casing and place into a heavy 4-quart pot with a tight fitting lid. Lightly brown sausage and break into smaller pieces. Add celery, onion, and corn to the pot. Saute mixture until vegetables soften.
• Pour in the water, and add the salt and a few grindings of black pepper. Add lentils. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
• Reduce the heat and simmer for about 2 hours, stirring from time to time to prevent the lentils from burning. Remove lid for last 1/2 hour while simmering. When stew has reached desired consistency, add chopped cilantro as a garnish and serve piping hot in bowls. Eat with some good crusty sourdough bread and enjoy.