Preparation:
In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until brow. Spoon from pan; reserve. Add oil to drippings in pan to make 1/3 cup fat. Add flour; stir until mixture is red brown, about 10 minutes.
Add celery, garlic, onion and carrots; cook, stirring until vegetables begin o soften, about 3 minutes. Add reserved sausage, chicken broth lentils, Worcestershire, pepper and cayenne. Bring to boiling over high heat; reduce to simmer, cover and cook until lentils are soft when pressed, about 40 minutes.
Source: Sunset Magazine; March 1987 Mrs. Anne Dobrinen, Fresno California |
