Petit Sale with Blond Lentils

Petit sale with lentils is a typically French dish made with sausages and cured pork meat.  If I had not looked it up, I would have said it’s origin was in the Alsace region of France.  You know, proximity to Germany, pork, pork and more pork.  However, it seems that it’s a dish from very central France, Auvergne.  In any case, it’s very filling and really, very good.  Invite a lot of people to lunch or a few very hungry people.

Of course I will be sharing this with the Parrets and anyone else who stops in.  Maybe I should phone around.

Petit Sale with Blond Lentils

2 lbs boneless salted pork shoulder or ham hocks, unsmoked

4 thick slices of slab bacon, unsmoked

1 Spanish chorizo sausage

1 large smoked garlic sausage

2 smoked sausages like andouille

1 lb lentils

1/2 red bell pepper, diced

1 onion, cut into eighths

1 carrot, halved lengthwise and sliced

1 bay leaf

1 thyme sprig

3 cloves

Chicken broth

Salt and pepper

In a large pot, cover the pork shoulder with water, bring to a boil and simmer for 1 hour.  Add the bacon and sausages and continue to simmer for an additional hour.

In another pot, add the lentils, pepper, onion, carrot, bay leaf, thyme, cloves and chicken broth to cover.  Add salt and pepper to taste.  Bring to a boil and simmer for 35 minutes.

Drain the meats, slice and serve with the lentils.

Beverage suggestion:  Beer

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

13 Responses to Petit Sale with Blond Lentils

  1. This is not the sort of thing I eat, but the photo is beautiful.

  2. ceciliag says:

    I love these heavy spicy pots of hot goodness. Perfect for an evening in with a book and a bowl too .. c

  3. Tessa says:

    Lovely dish. I don’t think that you need to call anybody. Once they hear about what you are serving, you’ll sell out in minutes!

  4. What a wonderful dish, makes me want lentils now.

  5. I love these kinds of hearty pork and lentil dishes! Thanks for posting. I haven’t thought about making petit sale in years, but now I have a serious craving for it!

  6. Michelle says:

    Reminds me of a meal I’ll never forget in a bouchon in Lyon. A big family-style bowl of lentils and cervelas. But it looks like the Auvergne does a good version as well!

  7. Gorgeous – I wouldn´t want to share. And it´s that time of year for eating lentils!

  8. katyarich says:

    I love this recipe, it looks delicious and easy to make….thank to share, take care, katya.

  9. That looks wonderful! And just the kind of dish you need to keep you warm in the mountains of the Auvergne…or anywhere at this time of year!

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