Best 2 A Grape Pickers Lunch Sausages And Lentils With Thyme And Wine Recipes

In this article, we will delve into the delightful realm of "A Grape Picker's Lunch: Sausages and Lentils with Thyme and Wine." This hearty and flavorful dish, deeply rooted in the traditions of French countryside cooking, is sure to tantalize your taste buds and transport you to the picturesque vineyards of France. We will explore two variations of this classic recipe: a traditional rendition that captures the rustic charm of its origins and a modernized version that adds a touch of contemporary flair. Both recipes promise a symphony of flavors, combining savory sausages, earthy lentils, aromatic herbs, and the subtle complexity of wine. As you embark on this culinary journey, gather your ingredients and prepare to indulge in a satisfying and authentic French meal.

Here are our top 2 tried and tested recipes!

A GRAPE PICKER'S LUNCH! SAUSAGES AND LENTILS WITH THYME AND WINE

A Grape Picker's Lunch! Sausages and Lentils With Thyme and Wine image

I am lucky enough to live in the Cognac and Pineau grape growing area of South West France - we also grow grapes for the excellent local (Charente-Maritime) wine in this area. Our woodman, Monsieur Jacquot, has a small chateau with several vineyards, and every year we are invited to join in on the first or last day of the "Vendange" - the grape harvest. And, every year, Madame Jacquot prepares and cooks the most delicious food for all of the grape pickers, family and invited friends. This year (2009) the harvest started on the 1st October, and this is the dish she made for us, served simply with fresh salads, assorted local breads, local butter, cheese and of course local wine, pineau and cognac. I asked her for the recipe and she rattled out the ingredients at a rapid pace, whilst I scribbled them down on the back of an envelope! I have recreated this recipe at home twice now, and this is ALMOST as good as hers is! (Mind you, she set hers out on long tables with white linen and beautiful old vintage crockery.......I found out that the white linen were bed sheets! NEVER used on a bed she stressed, kept for large gatherings.) The key to this recipe is SIMPLICITY and GOOD sausages and wine. I used local Toulouse sausages, meaty and with a high 85% meat content. But you can use ANY good, meaty sausages that you have available locally - I bet high quality venison or Angus beef sausages would be brilliant in this dish. Also, DO try to source "Lentilles Vert de Puy" - green Puy lentils; they make all the difference to this wonderful harvest dish. I hope you enjoy this recipe as much as we did, sitting at the long table in the old barn, under ancient beams and with beaming faces and loud laughter. ( PS: I cut this recipe RIGHT back from 30 people to just 4! Please adjust the amounts to suit.)

Provided by French Tart

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon sunfower oil
8 slices streaky smoked bacon (rashers)
8 large sausages (Such as Toulouse, Beef or Venison)
4 onions, peeled and cut into large chunks
fresh thyme
200 g dry green lentils (Puy)
2 -4 garlic cloves, peeled and chopped
300 ml good quality beef stock or 300 ml consomme
150 ml red wine, such as Bordeaux
salt
pepper

Steps:

Heat the oil in a large casserole dish such as a Le Creuset or Dutch oven and over a medium heat fry the bacon until crispy. Remove the bacon and then add the sausages, brown them on all sides. Remove the sausages.
Add the onion chunks and turn up the heat so that they soften and take on a crispy caramel colour. Put the sausages back into the dish and add the thyme, lentils and garlic, cook for a minute stirring all the time.
Then add the stock or consommé and the wine. Lower the heat to a slow simmer and partially cover with a lid. Simmer for 35 minutes, or until the lentils are tender and the sausages cooked through. Season with salt and pepper to taste, and then crumble in the crispy bacon just before serving, with a few more fresh thyme leaves.
Allow people to help themselves from the pot in the middle of the table; serve with assorted salads, bread, cheese and a glass or three of wine!
Vive la Vendange!

SAUSAGE & LENTIL ONE-POT

Sausage & lentil one-pot image

Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
400g pack sausage
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, sliced
250g lentil (we used puy lentils)
150ml vegetable stock
125ml red wine or extra stock

Steps:

Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Nutrition Facts : Calories 556 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.42 milligram of sodium

Tips:

Use high-quality ingredients for the best flavor.
Brown the sausages well before adding the other ingredients.
Use a variety of lentils for a more complex flavor.
Add the thyme and wine towards the end of cooking to preserve their flavor.
Serve the dish with a side of bread or rice to soak up the delicious sauce.

Conclusion:

This hearty and flavorful dish is perfect for a quick and easy lunch or dinner. The lentils are a good source of protein and fiber, while the sausages and wine add a rich flavor. The thyme adds a touch of freshness, and the dish is sure to be a hit with the whole family. Give this recipe a try and enjoy a delicious and satisfying meal!