In a 5 to 7 litre pan, over medium heat, cook sausage, stirring, until brow. Spoon from pan; reserve. Add oi to drippings in pan to make one third 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