Recipe - Lentils With Cotechino Sausage

1 Cotechino sausage (~1 lb)
14 ounce Lentils
3 cup Chicken or beef broth
One fourth cup Olive oil
1 small Onion, finely chopped
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 Garlic cloves, finely minced
8 Fresh sagr leaves, chopped
3 tablespoon Tomato juice diluted in a
little water
Salt
Pepper

From "Celebrating Italy," by Carol Field (William Morrow).

Soak the sausage in water for 2 hours. Wash lentils, cover with water
and cook 45 minutes.

Wrap the sausage in cheesecloth, pierce with a fork and cook in broth
over low heat 50 minutes, skimming off any fat. Cool, unwrap and
remove casing. Reserve broth.

In a fry pan, heat oil and saute onion, celery, carrot, garlic and
sage. Drain lentils; add the vegetables, salt, pepper and tomato
sauce. Add 3 ladlefuls of broth from the sausage. Slice the sausage
and serve with lentils.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip