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In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until brow. Spoon from pan; reserve. Add oi to drippings in pan to make 1/3 cup fat. Add flour; stir until mixture is red brown, abouth 10 minutes. Add celery, garlic, onion and crrots; cook, stirring until vegetables begint o soften, about 3 minutes. Add reserved sauseage, chicken broth lentils, worcestershire, pepper and cayenne. Bring to boiling over high ehat; redue to simmer, cover and cook until lentils ar soft when pressed, about 40 minutes. Found by Fran McGee Source: Sunset Magazine; March 1987 Mrs. Anne Dobrinen, Fresno California Mrs. Dobrinen, Fresno Calif
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