The "saucisson lyonnais à cuire à la pistache" is a nice regional specialty; if one is in a hurry, it can be served as an warm apetizer: strip it from its skin, cut it in big slices (1/2 to 3/4 inches thick) and lightly pane-fry ("sauté") it into butter, deglaze it with half a glass of a dry white wine. then serve it on a salad with dijon mustard on the side.

If, on the other hand, a little more time is available, here is one traditionnal way to prepare it.


Serves 6 to 8 people

  • One saucisson lyonnais à cuire, skinned, and cut into think slices

  • 1/2 lbs of bacon, diced

  • 2 to 3 onions, chopped

  • 2 lbs of dry lentils

  • 4 cups of cold broth

  • Rosemary to taste

  • Pepper to taste

  • A couple laurel leaves

  • Salt as needed

  • Butter

  • Dijon mustard for serving


  1. In a saucepan or a stockpot large enough to ultimately contains all ingredients, start cooking the bacon — when it starts to be crisp, add the onions (and eventually some butter if needed), and cook them until they start browning.

  2. Out of the fire, add the lentils, the rosemary, the pepper, the laurel, and mix everything. Set half the preparation aside. Dispose the slices of saucisson on a single non overlapping layer, cover it with the remaining lentils, and fill with the cold broth. Salt as needed.

  3. Slowly brings to a light ebullition. Let it swimmer for 30 minutes to an hour, adding broth as the lentils absorb it, until cooked.

  4. Serve very hot with Dijon mustard on the side.