Bring the sausages and 2 cups of the water to a simmer over medium heat. Cook, turning occasionally, until the sausages are plump and the water has reduced by half, about 12 minutes. Remove the sausages from the stovetop and tent with foil. Reserve 1 cup of the sausage liquid.

Melt the butter in a 2½-quart saucepan over medium heat. Add the onion and sauté until soft and translucent, stirring often, about 10 minutes. Add the lentils, the remaining 4 cups water, the bay leaf, and just enough reserved sausage liquid to cover. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer until tender, about 1 hour. Discard the bay leaf. Season with salt and pepper to taste. Cover and set aside.

Heat the oil in a medium skillet over medium heat. Add the sausages and cook until browned, about 6 minutes. Add the garlic and cook for 1 minute, stirring often. Transfer the garlic, tomatoes, and vinegar to the lentil pot and cook until heated through. Season with salt and pepper to taste.

Slice the sausages and arrange them over the warm lentils. Drizzle olive oil over the top and sprinkle with parsley.

Recipe by Vermont Salumi, Barre. 

Recipe and photography courtesy of and reprinted from The Vermont Farm Table Cookbook – Homegrown Recipes From The Green Mountain State by Tracey Medeiros | Photography by Oliver Parini. Published by Countryman Press, 2023.