Best A Grape Pickers Lunch Sausages And Lentils With Thyme And Wine Recipes
A GRAPE PICKER'S LUNCH! SAUSAGES AND LENTILS WITH THYME AND WINE
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
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!
ITALIAN SAUSAGES WITH LENTILS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the lentils:
- Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
- Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
- Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.
SAUSAGES WITH CREAMY LENTILS
Update the great British banger with a side of creamy green lentils - a great storecupboard alternative to potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.
- Meanwhile, chop the onion, carrots and celery into small pieces. (A food processor can make short work of this.) Heat the sunflower oil in a medium pan. Fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.
- Pour in the stock and simmer for 8 minutes until the carrots are tender. Drain the lentils, then stir into the vegetables. Heat through for a couple of minutes, then season and stir in the créme fraiche or cream. Serve with the grilled sausages.
Nutrition Facts : Calories 485 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 3.61 milligram of sodium
SAUSAGE & LENTIL ONE-POT
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
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
LINCOLNSHIRE SAUSAGE & LENTIL SIMMER
A one-pot hearty stew to share with friends and family - you can make ahead and freeze it if you prefer
Provided by Silvana Franco
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.
- Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.
Nutrition Facts : Calories 640 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 4.24 milligram of sodium
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The Tradition of the Grape Picker's Lunch
The grape picker's lunch is a longstanding tradition in the wine regions of Europe, where hardworking grape pickers would pause in the middle of the day for a hearty, nourishing meal. These lunches often consisted of simple, rustic dishes, made with ingredients that were readily available in the local area. One classic example of a grape picker's lunch is sausages and lentils with thyme and wine, a dish that is both satisfying and satisfyingly easy to prepare.The Ingredients
To make sausages and lentils with thyme and wine, you will need the following ingredients:- Assorted sausages, such as pork, beef, or chicken sausage
- Dry brown lentils
- Onions
- Garlic
- Thyme
- Dry white wine
- Salt and pepper
- Olive oil
The Method
To prepare sausages and lentils with thyme and wine, follow these steps:- Rinse and sort the lentils, removing any debris or stones. Place the lentils in a large pot and cover with water, approximately 3 cups of water per cup of lentils. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, until the lentils are tender but not mushy. Drain and set aside.
- While the lentils are cooking, prepare the sausages. If using fresh sausages, prick the skins in several places with a fork. If using cured sausages, such as salami or chorizo, slice into bite-sized pieces. In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the sausages and cook until browned on all sides. Remove the sausages from the skillet and set aside.
- Add sliced onions and minced garlic to the skillet and cook until softened and lightly browned, about 5 minutes. Add the cooked lentils to the skillet and stir to combine with the onions and garlic. Pour in a half cup of dry white wine and stir, scraping up any browned bits from the bottom of the skillet. Add 2-3 teaspoons of dried thyme, then season with salt and freshly ground black pepper to taste.
- Return the sausages to the skillet with the lentils and stir to combine. Let simmer for 5-10 minutes, until the sausages are cooked through and the flavors have melded together.
Variations and Serving Suggestions
Sausages and lentils with thyme and wine is a versatile dish that can be adapted to suit a variety of tastes and preferences. Here are some ideas to get you started:- For a spicier version, use a mixture of hot and sweet sausages or add some red pepper flakes.
- Try swapping the lentils for other legumes, such as chickpeas or cannellini beans.
- Add some chopped kale or spinach to the skillet at the end of the cooking time for an extra boost of nutrition.
- Garnish with fresh parsley or grated Parmesan cheese for a pop of color and flavor.
Valuable Tips for Making a Grape Picker's Lunch: Sausages and Lentils with Thyme and Wine Recipes
A grape picker's lunch is a hearty meal that provides the energy needed for a day's work in the vineyards. Sausages and lentils with thyme and wine are a perfect combination of protein, fiber, and flavors that will keep grape pickers full and satisfied until dinner time.
Tips for Preparing the Sausages and Lentils
1. Soaking the Lentils
Soak the lentils overnight or at least for several hours before cooking them. Soaking helps to reduce cooking time and improves the digestibility of lentils by breaking down their complex sugars.
2. Using the Right Sausages
Choose sausages that are firm and flavorful such as smoked sausage, chorizo, or kielbasa. Avoid sausages that are too fatty or contain too many spices or artificial flavors.
3. Browning the Sausages
Brown the sausages in a pan before adding them to the lentils. Browning enhances the flavor of the sausages and makes them visually appealing. Use medium to high heat and turn the sausages frequently until they are evenly browned.
4. Cooking the Lentils
Cook the lentils in a separate pot with enough water to cover them. Bring the water to a boil and then reduce the heat to low. Simmer the lentils for about 20-25 minutes, or until they are tender but still hold their shape.
5. Using Thyme and Wine
Add fresh thyme and red wine to the lentils for a rich and aromatic flavor. Thyme is an excellent herb that complements the earthy taste of lentils, and red wine adds depth and complexity. Use a dry red wine such as Merlot, Cabernet Sauvignon, or Pinot Noir.
Additional Tips for Making a Grape Picker's Lunch
1. Using Local and Seasonal Ingredients
Use local and seasonal ingredients whenever possible. This not only supports local farmers but also ensures the freshness and quality of the ingredients. In addition, using seasonal produce and herbs allows you to create new variations of the grape picker's lunch throughout the year.
2. Adding Vegetables
Add vegetables to the lentils to increase their nutritional value and add texture and flavor to the dish. Some great options include carrots, celery, onions, tomatoes, and bell peppers.
3. Preparing the Meal in Advance
The grape picker's lunch can be prepared in advance and reheated later. This is a great option if there is limited time for lunch in the vineyards or if the meal needs to be transported to the worksite. Reheat the lentils and sausages in a microwave or on a stovetop with some water or broth to prevent them from drying out.
4. Serving Suggestions
The grape picker's lunch can be served with bread, rice, or potatoes. A crusty baguette or sourdough bread is an excellent choice that complements the flavors of the sausages and lentils. Rice or potatoes are good alternatives for a more filling and satisfying meal.
5. Hydrating with Water
Drink plenty of water during the day to stay hydrated. Grape picking can be a physically demanding task that requires a lot of energy and fluids. Water is the best option to avoid dehydration and keep the body functioning properly.
Conclusion
Making a grape picker's lunch with sausages and lentils with thyme and wine is a great way to provide nourishment and enjoyment to those working in the vineyards. The tips and suggestions presented in this article can help you create a satisfying and flavorful meal that will keep workers energized and focused until the end of the day.