Rustic Sausage Patties With Lentils

12 ounces trimmed pork shoulder meat, cut into ½-inch chunks

4 ounces fresh pork fat (from the trimmed shoulder meat), cut into 1-inch pieces

2 slices bacon, cut into 1-inch pieces

2 tablespoons olive oil

2/3 cup finely minced yellow onion

2 teaspoons minced garlic

1 teaspoon dried sage

1 teaspoon dried thyme

½ teaspoon kosher salt

½ teaspoon ground black pepper

For the lentil salad:

1 cup dry lentils

2 to 2½ cups low-sodium chicken stock or broth

1 tablespoon sherry vinegar

2 teaspoons Dijon mustard

Chopped fresh parsley, to serve

To make the sausages, in a shallow container such as a baking dish or small sheet pan, spread out the pork, fat and bacon. Freeze, uncovered, for 30 minutes.

Meanwhile, in a large skillet over medium, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic, sage and thyme, then cook, stirring, for 1 minute. Transfer the mixture to a shallow bowl and refrigerate until cooled to room temperature. Reserve the skillet.

Once the pork has chilled in the freezer for 30 minutes, transfer the fat and bacon to a food processor. Pulse until it is very finely chopped, then transfer to a bowl. Add the pork chunks to the processor and pulse until finely chopped. Return the fat-bacon mixture to the processor and pulse several times to mix. Transfer the mixture back to the bowl along with the cooled onion mixture, the salt and pepper.

Knead the mixture for several minutes, or until it is mixed well and holds together when you squeeze it with your fingers.

In a small skillet, test a small piece of the sausage mixture, cooking it until nicely browned on both sides. Adjust seasoning as needed. Shape the mixture into twelve 2-inch patties, then chill, covered, until ready to cook.

While the patties chill, prepare the lentil salad. In a 1-quart saucepan over medium-high, combine the lentils and 2 cups of the chicken broth. Bring the mixture to a boil, then reduce to a simmer and cook the lentils, partially covered, for 20 to 25 minutes, or until the lentils are just tender.

When the lentils are nearly done cooking, heat the reserved large skillet over medium. Working in batches, add the sausage patties to the skillet and cook until they are nicely browned, about 3 minutes per side. Transfer the patties to a plate.

Pour off and discard all but 2 tablespoons of the fat from the skillet, then add to the skillet the cooked lentils along with their cooking liquid, the sherry vinegar and Dijon mustard. Simmer gently, scraping up the browned bits from the bottom of the skillet, for 2 minutes, adding more chicken broth if desired to achieve a soupy consistency. Add the patties to the skillet and simmer gently for 2 minutes.

To serve, transfer a mound of the lentil mixture to each of 4 serving bowls, then top with 3 patties and garnish with chopped fresh parsley. Start to finish: 1 hour 30 minutes.

Serves 4

Nutrition information per serving: 590 calories; 310 calories from fat (53 percent of total calories); 34 g fat (10 g saturated; 0 g trans fats); 80 mg cholesterol; 500 mg sodium; 33 g carbohydrate; 12 g fiber; 4 g sugar; 38 g protein.

Sara Moulton