I grew up in the midwest where we take Octoberfest seriously. With my favorite month right around the corner I figured it was time to prepare. Braising lentils with beer, onions and sausage gives them an irresistible flavor and you can practically hear the polka music as you devour each bite. You'll be saying Danke Shoen! 


  • 1 can of beer (choose a lager not an IPA)
  • 1 cup of French Green Lentils or Beluga Lentils (In the October Bean Club)
  • 3 cups of beef stock
  • 1 medium onion sliced
  • 1/2 teaspoon brown fennel seed
  • 1 pound of sausage
  • olive oil
  • salt and pepper
  • parsley for garnish


In an oven safe skillet saute the onions with a bit of olive oil and a sprinkle of salt until they begin to brown. Set aside.

In the same skillet, brown the sausages so they release some juice. Remove the sausages and set aside.

Add the lentils to the pan and pour in the beer. Allow it to foam and then cook until the beer almost evaporates. 

Add beef stock, cooked onions and the sausages and simmer for 20-25 minutes until the lentils are al dente. 

Put the skillet in the oven at 425 for 5 minutes just to brown the sausages.

Sprinkle with chopped parsley and serve with beer, mustard and a crusty bread. 

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