A good-quality, at least slightly hot mustard from France, Germany, or England is the perfect accompaniment for this. Put a dollop on your plate and dip each forkful into it.Plus: More Pork Recipes and Tips
Cooking Lentils Because salt slows down the cooking of legumes, the general wisdom is not to add it until they are almost done. Lentils, however, tend to overcook and fall apart all too quickly, so we put the salt in at the outset.
Tokay Pinot Gris is one of the few white wines big enough to partner dishes that might ordinarily call for a red. Here its full body is more than a match for the sausage, while its nutty notes intriguingly echo the lentils.