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Soups and Stews, Smoker | |
| 1 pound Italian style bulk sausage not in casings, broken up into quarter sized pieces 1 tablespoon olive oil 3 slices of bacon diced � large yellow onion diced (about 1 cup) 1 carrot diced (about � cup) 1 celery stick diced 2 cloves garlic diced � cup red wine 1 tablespoon tomato paste 15 sprigs of thyme wrapped in kitchen string 1 bay leaf 6 cups chicken stock 1 cup green lentils Salt and Pepper to taste | |
| To Smoked the Sausage: Preheat smoker to 275 degrees Fahrenheit (if it doesnt go that high add to the smoking time) Place sausage spread out on a large foil-lined cookie sheet in small clumps Smoke for 60-90 minutes and remove. Look for a darker color on the exterior while still moist. To Make the Lentil Soup: In large stock pot on medium heat, add olive oil and bacon. Cook bacon until crispy, about six minutes. Remove, set aside. Discard most of the bacon fat, but leave a little in the pot (about 1 tablespoon worth). Add the onions into the pot over medium heat for four to five minutes. Then add carrots and celery. Cook an additional five minutes or until carrots are soft. Add garlic and cook an additional two minutes. Add red wine and tomato paste and stir frequently, for about three minutes (wine should be simmering and texture may thicken due to paste). Add sprigs of thyme, bay leaf, stock, sausage, bacon and lentils. Stir together. Bring to a boil and then reduce to a simmer for approximately 25 minutes covered, or until lentils are tender, but still slightly al dente. Stir occasionally. (Add more stock if you find the liquid level get too low as needed) Even if the sausage was slightly undercooked, the time in the simmer will finish it off and impart a beautiful smoky flavor to the broth. Salt and Pepper to taste, serve in your favorite soup bowl with crusty bread. | |
Unrated | |
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