- 8 ounces dried lentils
- 1 tablespoon salt
- 2 cloves garlic
- 12 fresh sage leaves
- 4 tablespoons extra virgin olive oil
- 4 tablespoons red wine vinegar
- Salt and pepper to taste
- 1 Cotecchino sausage, about 1 pound
Bring 6 cups of water to a boil and add 1 tablespoon of salt.
Combine the lentils with the vinegar and season with salt and pepper. Set aside.
Prick the sausage with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1-1/2 hours.
Place the marinating lentils on a large serving platter to form a bed for the Cotecchino. Remove the Cotecchino from the cooking liquid and drain. Slice the Cotecchino into 1/4-inch rounds and place on a platter over the lentils. Serve.