The Morteau sausages is a specialty from the Jura mountainous region in France and has a taste of their own where the sausages are smoked for at least 48 hours with sawdust from conifer and juniper. The green lentils used for that dish have the ability of not splitting when cooked and as a result you get a nice full grainy pot of lentils instead of a bunch of floating lentils skins, Two ingredients for a match made in heaven for this lentil dish:
Those two are coming from specific region mainly Auvergne region (central France) for the lentils and Franche Compte region for the sausage. The two star ingredients in this easy lentil recipe are the world famous French green lentils (du Puy) combine with the Morteau sausages. It is very simple to prepare and uses few ingredients, however the quality of the lentils with their super food power and the sausage used in this dish is what really makes it shine. This lentils and sausage recipe is a classic French lentils dish that is has been prepared in French home for decades. Lentils & Sausage Recipe - French Bistro Food
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