The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Cotechino Sausage and Braised Lentils

(12:28)
4.6
stars
,22ratings
Ready In
Prep Time
Cook Time
Josh Posner, Level 1
Josh Posner
306 Followers
Braised lentils, golden rush apples, Italian cotechino sausage, and chives are all cooked together in one delicious pot and then topped with zesty bergamot juice. Traditionally served in Italy at New Year, join Chef Josh Posner as he recreates this recipe in this Grokker Premium video, part of his Seasonal Nosh collection.

Cooking Recipe

Serves: 6
Cook Time: 20 minutes
Prep Time: 10 minutes
Ready In: 30 minutes

Ingredients:
1 small red onion or 1/4 of a big red onion,€ finely diced
2 bay leaves
1 sprig thyme
1 garlic clove € skinned and sliced
2 cups (400g) puy lentils
3/4 cup (200ml) white wine
3/4 cup (200ml) veal or chicken stock
2 pounds (1 kg) cotechino sausage
3 crisp, sweet and sharp apples (½ apple per person)
1 bergamots (may be substituted with grapefruit)
1 & 1/2 cups (50g) chives Vegetable Oil to heat the pan
Salt and Pepper to taste
1oz (25g) of butter
1 bunch chives, finely sliced

Directions:
1. Place a heavy bottomed pan on a medium heat. Add a tablespoon of vegetable oil and then the red onion, season with a pinch of salt. Stir the pan gently and sweat the onions for a couple of minutes.

2. Add the thyme, bay leaves and garlic. When the onions are translucent add the puy lentils. Immediately add the wine and stock, gently lay the cotechino on top. Stick a lid on it all, and let it simmer down for about 20 minutes, until the lentils are tender and the sausage has heated through, and the fat has softened.

3. Meanwhile, cut the apple into slices, squeezing the bergamot over the top both to stop oxidation and seasoning with a pinch of salt and pepper. Then cut your slices into thinner slices. After 20 minutes, remove the sausage from the pan and add a little bit of butter to emulsify all of the juices in the pan.

4. Carve the sausage into thick slices to serve. Discard the thyme and bay leaves and pile the lentils onto a plate, place the cotechino on top, and scatter the apple slices around. Finish with a final squeeze of bergamot juice and a handful of chives.

Cotechino Sausage and Braised Lentils

Testimonial

Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos