Summary

Ingredients

• 12 thin sausages, coarse
• 60 ml balsamic vinegar
• 125 g jam (fi jam)
• 2 tablespoon olive oil
• 1 large onion (s), finely diced
• 70 g ham (prosciutto), diced
• 1 large carrot (s), finely diced
• 1 stalk celery, finely diced
• 1 bay leaf
• 2 cloves garlic, crushed
• 250 ml white wine, dry
• 300 g lentils, brown
• 1 handful parsley, smooth, chopped
• water
• salt and pepper

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Instructions

1. Heat the olive oil in a saucepan, add the onions and sweat for 5 minutes until translucent. Put the ham, carrots and celery in the saucepan and cook for another 5 minutes. Add the garlic, bay leaf and white wine and cook for 1 minute.
2. Add the lentils and fill up with enough water to just cover the lentils. Put the lid on the saucepan but leave a crack open and bring to a boil and cook the lentils for 45 minutes.
3. Fry the sausages in a little oil 15 minutes before the end of the cooking time. Mix the jam, balsamic vinegar and 1 tablespoon water in a bowl and add the mixture to the fried sausages. Turn these several times in the fig glaze so that the sausages are completely covered with the glaze.
4. Arrange the lentils on the plates, place the sausages on the lentils, drizzle with the remaining glaze and decorate with the parsley.