• Castelluccio Lentils With Sausage (Lenticchie Di Castellucio Con Salsicce)

    0 votes


    • 8 x sausages approximately 750g either pure pork or possibly wild boar
    • 400 gm Castelluccio lentils leaves from 2 stalks of celery minced
    • 2 clv garlic
    • 4 Tbsp. virgin extra virgin olive oil
    • 1 x fresh chilli finely minced
    • 10 x sun dry tomatoes halved salt stock as required (a bouillon cube is fine)


    1. Boil the sausages in water for 30 min then peel off the skins.
    2. Cover the lentils with water and then bring to the boil.
    3. Add in the celery leaves and one whole clove of garlic and continue to cook till soft.
    4. In another pan heat the extra virgin olive oil and fry the chilli the other garlic clove finely minced and the sun dry tomatoes for one minute.
    5. After removing and discarding the whole garlic clove mix the lentil mix with the tomatoes and chilli and add in the sausages.
    6. Allow to cook on a moderate heat for 10 min.
    7. The consistency must not be too soupy but neither must it be too thick so add in stock if necessary.
    8. Add in salt to taste and serve with bread.
    9. Umbrian food is in my opinion one of the most authentic italian cuisines and the least contaminated by modern catering methods.
    10. This recipe uses Castelluccio lentils that are full of iron and have a thin skin so they cook in a short time. You could of course use Puy lentils or possibly green lentils instead.
    11. Norcia pork sausages are made with localy raised animals and are the best I have ever tasted Some people mix the pork with wild boar meat when in season and this adds a certain extra something.
    12. Serves 4

    Similar Recipes

    Leave a review or comment