Prepare the sparrows.
Peel the onion and garlic cloves, put them in cold water with the bay spice and the lentils, heat them gently, soften the lentils in 35-40 min. In the meantime, in another saucepan, brown the flour while stirring. Remove the onion, bay spice and garlic from the lentils. Pour the lentils with their liquid to the brown roux. Season with vinegar, salt, wine and pepper. Heat the sausages in it and add the smoked meat.
Bring the sparrows to the table.
* Unforgotten cuisine Published by serve and drink.
Our tip: Use your favorite red wine for cooking!