These spicy sausages are really phenomenal on top of these flavorful lentils. The original recipe recommends cooking and serving the sausage inside of savoy cabbage leaves. We forgot to bring the savoy cabbage, so we cooked the sausage directly on a skillet and served bare on top of the lentils. It was still remarkably delicious, with the sausage being browned and crisp in a way it won't be if you use the savoy cabbage. Try it whichever way you like as I've included instructions for both below. Try to mix the sausage ingredients at least 2 hours or up to 1 day ahead so the seasonings can flavor the meat well This could also be served as a first course.
Thoroughly mix the sausage ingredients in a bowl, and refrigerate, covered. (you may prepare the meat 1 day ahead. If you do, reserve the mushrooms which might darken and discolor the mixture and mix them in just before forming the mixture into patties.)
If using cabbage, then in a large saucepan, bring the 6 cups of water to a boil, add the cabbage leaves, and bring the water back to a boil. Cook the cabbage for 5 minutes, until soft but still firm. Drain, and refresh under cool water. Cut each leaf on either side of the center stem. Discard the stems (or save for another purpose). Form the sausage mixture into twelve patties. If using cabbage, wrap each patty in a piece of cooked cabbage leaf.
Wash the lentils under cool, running water, and place them in a pot with the 3 cups of water, the onions, 2 teaspoons of the chopped garlic, the bay leaves, and the salt. Bring to a boil, cover, and boil gently for 20 to 25 minutes. The lentils should be
tender and a little wet; if an excess amount of liquid remains, drain it off. (Should yield 3 cups of cooked lentils.) Add the oil, the remaining teaspoon of garlic, the black pepper, the Tabasco, and
the mustard, and mix well. Set aside.
If using cabbage, place the patties on a hot, well-cleaned grill, and cook for about 5 minutes on each side. If not using cabbage, cook the patties on either a grill or in a heavy duty skillet for about 4 minutes per side until nicely browned.
To serve, divide the lentils among six plates, and arrange 1-2 sausage patties on each bed of lentils. Sprinkle with the chopped parsley, and serve immediately.