Toulouse Sausages with Beluga Lentils, Fennel & Herbs – not quite a cassoulet

Toulouse Sausages with Beluga Lentils, Fennel & Herbs

There is a magical place not too far from Helsinki city center that everyone who visits the area should really go and see.

Note the huge boat coming in beyond this seaside cabin

It’s an island just off the coast, in view of Länsisatama (west harbor) where the boats come and go between Helsinki and Tallinn, Estonia. Pihjalasaari is a small island, which is best reached by ferry (€5.50 for an adult round trip ticket) which leaves every 15 minutes from the dock just behind Caruselli Cafe.  Grab yourself an ice cream cone from Jäätelotehdas in front of Caruselli and sit in front of the harbor to watch the boats come and go for a while.  Then grab the ferry and enjoy the 10 minute or so ride through the archipelago, out past the beaches where the wind surfers take off, right up to the shore of the island.

Pack a picnic lunch: you’ll want to stay awhile.  If you’ve forgotten a lunch, there’s a small cafe in the middle of the island toward the back.  Take a right onto the trail near the beach that runs up the coast and it’ll take you past the small, charming beach shacks that are individually owned by a lucky few.  The day we went, in late May, there was an elderly couple enjoying afternoon tea inside the shack with the Finnish flag flying out in front.

Tea for two.

If you’ll be on the island between 11:00 and 14:00, bring something to grill!  The grill is hot during those hours and open for use.  There’s a sauna for rent on the backside of the island, or you can just warm up to a nice sweaty temperature on the rocks by the sea and then jump into the mild salty but very refreshing waters.  Continue your trek around the island, past the bilberry and wild raspberry bushes.  You’ll pass by the caretaker’s cabin and if you happen to glance beyond (which of course you will now), don’t be alarmed if there’s a little more skin on display than usual…

Beautiful views

Continue on over the bridge and you’ll reach the camping area where you are welcome to stay overnight.  In which case, you’ll really need some snacks.  It’s a place that feels miles away from the city, but is really right in the backyard – giving locals and tourists alike a quick taste of the charming archipelago life and the beautiful Finnish nature.

When you arrive back home after a day out in the sun and a vigorous trek around the island, what you need is something hearty and tasty to sustain you.  Give my version of a cassoulet a try.   It’s not quite a cassoulet, I’m afraid:  any good French country wife would let her cassoulet cook for hours and hours to let the flavors really combine and soften.  However, something must have gone right, because we were halfway through dinner and JJ asked for the recipe.  Not bad for something that will take a mere half hour out of your day in order to get it on the table.

Bon Appetit!

Let’s get started, shall we?

Toulouse Sausages with Fennel, Beluga Lentils & Herbs

Step 1:
Get the lentils started first as they take the longest.  In a medium size (2 liter/2 quart) pot, combine
1 cup beluga lentils 
3 cups water

Bring to a boil; reduce to a simmer, and allow to simmer, uncovered, for 10 minutes.

Step 2:
Meanwhile, in a large frying pan heat:
2 tablespoons olive oil

Add:
1 onion, diced
3 garlic cloves, diced
1 carrot, peeled and diced
1/2 Fennel bulb, diced
1 teaspoon salt
1/4 teaspoon pepper

Simmer for 15 minutes over medium-low heat, stirring occasionally, until the vegetables are soft and slightly caramelized.

Step 3:
After the lentils have cooked for 10 minutes, add
1 cup chopped tomatoes
1/2 teaspoon salt
2 tablespoons each of finely chopped fresh herbs:  sage, parsley, thyme and oregano

Simmer for 10 minutes.  Add the vegetable mixture and allow the mixture to continue to simmer.

Step 4:
Heat the frying pan you used for the vegetables over medium heat.  Don’t add any more oil.  Add:
2 Toulouse sausages, cut in half lengthwise and sliced into 1/2″ / 1,5 cm pieces

Fry the sausages in the pan until cooked through and slightly browned and crispy.  Pour the lentils over the sausage and stir.  Add:
juice of 1/2 lemon.  
stir and simmer for 2 more minutes.  Garnish with chopped parsley and serve.

Serves 4.

Toulouse Sausage with Beluga Lentils, Fennel & Herbs