Cider-Braised Sausage and Lentils

Step 1

Heat 2 Tbsp. extra-virgin olive oil in a large high-sided skillet or a medium heavy pot over medium-high. Cook 6–8 smoked Austrian or German sausages (1–1½ lb.), turning often, until deeply browned on all sides, about 4 minutes. Transfer to a plate.

Step 2

Combine 1 large red or yellow onion, finely chopped, 3 celery stalks, finely chopped, 1 large carrot, peeled, finely chopped, 1 tsp. freshly ground pepper, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining 2 Tbsp. extra-virgin olive oil in same pan. Reduce heat to medium and cook, stirring often and scraping up any browned bits stuck to bottom of pan, until vegetables are softened, 6–8 minutes. Add 5 garlic cloves, thinly sliced, and cook, stirring, just until fragrant, about 1 minute.

Step 3

Add 2 cups low-sodium chicken or vegetable broth, 1½ cups apple cider, 1½ cups French green lentils, picked through, rinsed, ½ cup finely chopped parsley, 3 Tbsp. Dijon or whole grain mustard, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to pan. Increase heat to high and bring to a boil. Cook until liquid is slightly reduced, about 5 minutes. Cover pan, reduce heat to medium-low, and cook until lentils are tender and most of the liquid is absorbed but mixture is still saucy, 30–35 minutes.

Step 4

Uncover pan and stir in 1 Tbsp. apple cider vinegar or red wine vinegar. Nestle sausages into lentil mixture and add any juices pooled on plate. Simmer until sausages are warmed through, about 5 minutes. Top with parsley leaves and reserved celery leaves to serve.