Posts Tagged ‘sausage’

Lentil soup with saucisson à l’ail

lentil-soupLast Saturday at the Hilversum market, hubby and I were tempted by the Souvenirs de France stand where they were roasting thick, beautiful sausages. When we asked what they were, the answer was ‘saucisson à l’ail’, a thick, smoked sausage somewhat similar to the Dutch ‘rookworst‘, though coarser in texture and generously flavored with garlic. We were assured, however, that the garlic would not be overpowering and that the smokiness would have the leading role. The sausage can be cooked and served in a multitude of ways: grilled, boiled, sliced and eaten cold as part of an apéro, or used in many dishes.
We had one sliced with a little mustard on Sunday night and it was absolutely delightful.
Yesterday I decided to use the second one in a warming lentil soup, and it was so, SO good! My daughter commented that the soup was somewhat similar to one of her favorite soups, the Dutch pea soup (erwtensoep). Though I am not quite sure I agree, what I can tell you is that I will be making this soup many times in these cold months ahead.
Here’s the recipe!
Oh, and feel free to substitute any other smoked sausage. But, if you’re in Hilversum, you may want to stop by the Souvenirs de France stand for more than just sausage. Beware though — you may leave with more than you intended! PS: Nope. Not sponsored. My opinion is never for sale. 🙂

Lentil soup with saucisson à l’ail
Serves 4-6

  • 2 tbsps mild olive oil
  • 2 spring onions, sliced
  • 3 cloves of garlic, sliced
  • 2 medium carrots, diced
  • 1 1/2 tsps herbes de Provence
  • 250g brown lentils, rinsed
  • 1,2L strong, hot beef stock
  • 1 smoked sausage, sliced
  • 1 bunch of flat leaf parsley, chopped

Heat the olive oil in a heavy-bottomed soup pan and gently sauté the onions and garlic for 6 minutes. Add in the carrots and herbes de Provence and cook for another 6 minutes. Stir in the lentils. Pour in the hot beef stock, bring to a boil and immediately reduce the heat to a simmer. Cover and cook for 30 minutes. Add in the sliced sausage and cook for an additional 10 minutes. Take the pan off the heat, stir in the chopped parsley and serve.

 

Stuffed Tomatoes

stuffed tomatoesI honestly thought of calling hubby yesterday to tell him to pick up some take-out on the way home from work. These last few days have been so chaotic and busy that I haven’t had a chance to plans meals like I normally do. It’s usually at 6 in the evening or so that it suddenly starts to dawn on me — I need to get food on the table! The next question of course is “what do I already have in the house?”; trust me, the last thing I want to do is have to run to the shops last minute.
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On Dutch Rookworst, with a French Recipe

RookworstWhen the weather starts to get colder and the days shorter, there is one Dutch product, one delectable indulgence, that constantly preoccupies me. It may well be one of the few things I love about autumn and winter, and it is as much an iconic part of the country’s culinary fiber as stroopwafels (syrup-filled wafers), raw herring or chips with mayonnaise. Only it’s that much better, if you ask me.
I am, of course, referring to Dutch rookworst. The thick, juicy and delicately spiced sausage always manages to tempt me and occasionally makes me forget any kind of dietary restraint.
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