Summary

Ingredients

• 300 g lentils
• 2 liters sparkling mineral water to soak
• 4 pairs sausages (string sausages, Wienerle)
• Broth, granular, to taste
• 1 piece (s) bacon, smoked (cuff)
• Flour, for the roux
• Margarine, for the roux
• Vinegar, as needed and to taste
• sugar

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Instructions

1. Soak the lentils in a liter of mineral water the day before preparation. This prevents the lentils from boiling for a long time and also prevents other side effects.
2. On the day of preparation, drain the lentils, put them in a pressure cooker and add the other liter of mineral water. You should always use the same amount of water for cooking as you used for soaking. Add the smoked cuff and let everything cook in the pressure cooker for 10-15 minutes. Then take out the cuff.
3. Make a classic roux and let it brown. Add to the lentils until the desired bond is achieved. Season to taste with granulated broth, vinegar and sugar.
4. Let the string sausages soak in hot water for about 15 minutes and serve with the lentils. If you like, you can also serve the cuff with it.
5. Very simple and yet so delicious! It is best to have homemade spaetzle with it. There are great recipes for this in the database here.