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
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