interior layers have already overcooked Steam and expanded muscle tissue will give the sausage a plump appearance while it’s still hot, but as soon as it comes off the grill and cools slightly, it shrivels up GARLIC SAUSAGE WITH LENTILS These sausages are cooked with the simmer-then-fry technique to get them perfectly done both inside and out SERVES 4 TO 6 4 tablespoons unsalted butter 1 medium onion, minced (about 1 cup) 1 small carrot, peeled and cut into fine dice (about ½ cup) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 8 ounces (about 1 cup) French Puy lentils 2 cups homemade or low-sodium canned chicken stock ... 1 small carrot, peeled and cut into fine dice (about ½ cup) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 8 ounces (about 1 cup) French Puy lentils 2 cups homemade or low-sodium canned chicken stock... WITH LENTILS These sausages are cooked with the simmer-then-fry technique to get them perfectly done both inside and out SERVES 4 TO 6 4 tablespoons unsalted butter 1 medium onion, minced (about 1 cup)