SMOKED SAUSAGE CASSOULET

Smoked Sausage Cassoulet image

One of my favorites from Bon Apetit. Very hearty and so delicious. Tastes better with every day that passes.

Provided by ratherbeswimmin

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
3 lbs smoked sausage, sliced 1/2 inch thick (can use all the same or a variety such as kielbasa and andouille)
4 large leeks, thinly sliced (use the white and pale green part only)
6 cloves garlic, minced
1 medium tart apple, peeled and chopped
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried rubbed sage
1/2 cup brandy
2 (14 1/2 ounce) cans diced tomatoes with garlic, undrained
3 (15 ounce) cans great northern beans, drained and liquid reserved
1 (10 ounce) package frozen baby lima beans, thawed
1 cup canned chicken broth (or more)
3 tablespoons tomato paste
1/2 teaspoon ground cloves
salt and pepper
1/4 cup olive oil
4 cups diced country bread
1 lb tomatoes, seeded and chopped
1/2 cup chopped fresh parsley

Steps:

Heat 2 tablespoons of oil in a large ovenproof Dutch oven.
Add sausages; saute for 25 minutes or until browned.
Transfer sausages to a paper-towel lined platter and let drain.
Add leeks and garlic to same Dutch oven.
Saute for 8 minutes or until they begin to soften.
Add in apples, rosemary, and sage; mix well.
Add brandy and simmer 5 minutes or until mostly evaporated.
Add canned tomatoes with juice, beans with 1/2 cup of reserved liquid, lima beans, 1 cup broth, tomato paste, and cloves; mix well.
Return sausages to pan; season to taste with salt and pepper.
Bring mixture to a boil; cover and place Dutch oven in a 350 degree oven for 30 minutes.
Heat 1/4 cup olive oil in a large skillet.
Add bread and saute for 25 minutes or until golden brown, stirring frequently.
Mix together tomatoes and parsley in a large bowl.
Add in the bread; mix well; season to taste with salt and pepper.
Spoon bread mixture evenly on top of cassoulet.
Bake uncovered for 15 minutes.

*** Explore more Smoked Sausage Cassoulet Recipes »

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