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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
South Indian sambar spice — lentil stew with vegetables, idli partner
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Professional-grade blender — silky purees, hot soups, nut butters
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
South Indian sambar spice — lentil stew with vegetables, idli partner
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Professional-grade blender — silky purees, hot soups, nut butters
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Crumble the sausage into a stockpot and cook over medium high heat until crispy and medium brown. Add the vegetables, increase the heat to high and cook until the vegetables begin to color and the celery and onions soften. Deglaze the pan with wine if desired. Add the lentils, salt and stock, and bring to a simmer. Simmer over low heat until the lentils are done. If more liquid is necessary, add stock or water. The finished stew should be thick, not soupy. Before serving, finely mince the garlic (it should be almost a paste). Add about 1 clove of minced garlic to each bowl of stew, stir through and serve immediately.