SMOKED SAUSAGE CASSOULET
Provided by Colm Wood
Categories Bean Tomato Kid-Friendly Sausage Bon Appétit Vermont Small Plates
Yield Serves 8 to 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.
- Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.
- Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)
- Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and sauté until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.
EASY SMOKED TURKEY SAUSAGE CASSOULET
Make and share this Easy Smoked Turkey Sausage Cassoulet recipe from Food.com.
Provided by Tisy Adams
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In Dutch oven or heavy pot, cook sausage in oil until brown on all sides.
- Remove sausage.
- Cook garlic, celery, and onion with thyme and rosemary in the same oil until tender.
- Add broth, crushed red pepper and sausage.
- Heat to boiling; reduce heat.
- cover and simmer 30 minutes.
- Add beans and brown sugar and cook 10 minutes longer.
- Garnish with sliced green onions.
CROCK POT CHICKEN, SMOKED TURKEY SAUSAGE CASSOULET
Make and share this Crock Pot Chicken, Smoked Turkey Sausage Cassoulet recipe from Food.com.
Provided by June Langton
Categories Chicken
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a slow cooker, combine chicken, leek, garlic, parsley, salt and pepper.
- Top with beans and sausage.
- Add white wine.
- Cover and cook on low 6 to 8 hours until chicken is tender.
- Serve with crusty french bread.
- Delicious.
SMOKED SAUSAGE SKILLET CASSOULET
Make and share this Smoked Sausage Skillet Cassoulet recipe from Food.com.
Provided by MsSally
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large heavy skillet, sauté thinly sliced onion and crushed garlic in oil over medium-high heat; stir in cored and chopped apple, rosemary, sage, tomatoes, northern beans, thawed lima beans, broth and tomato paste; stir to blend well.
- Add sausage; bring to a boil, cover, reduce heat; simmer for 20 to 30 minutes until thoroughly heated.
- Serve topped with croutons and chopped parsley.
SMOKED SAUSAGE CASSOULET
One of my favorites from Bon Apetit. Very hearty and so delicious. Tastes better with every day that passes.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 19
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.
SMOKED SAUSAGE CASSOULET
Steps:
- 1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat. 2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
PORK BELLY AND SMOKED SAUSAGE CASSOULET
Make and share this Pork Belly and Smoked Sausage Cassoulet recipe from Food.com.
Provided by ssej1078_1251510
Categories Pork
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Put the beans in a large pot and cover with cold water by 6 inches , soak overnight and then drain.
- season pork belly cubes with 1 tablespoons of the salt and 2 tsp of the pepper . Heat large pot preferably cast iron, over med- high heat.
- heat oven to 250 degrees.
- sear the belly pieces in the rendered belly fat until lightly browned about 2-3 minutes . add the onion celery carrots garlic bay leaves red pepper flakes, and thyme plus the remaining 1 tsp salt and 1 tsp pepper.
- sauté until the vegetables start to soften, about 5 minutes pour in the wine and simmer to slightly reduce about 3 minutes add the tomato paste and mustard and cook, stirring until the ingredients are combined.
- return the seared pork belly and its juices to the pot. add 1 qt of the chicken broth and bring to a simmer. then cover. and simmer for 60-70 minutes the pork belly will be cooked and slightly tender but should not fall apart.
- add the beans and remaining 1 qt broth, or enough to comfortably cover the beans by 2 inches. put in the oven and bake , uncovered, stirring the top crust into the beans every hour or so, until the beans are tender. about 3 1/2 hours. add a little more broth if needed to keep beans moist and submerged.
- Increase the oven temp to 450 cook for another 30 mins to form a crust on top of the bean mixture. push the crust to the middle of the pot. cook for another 15 mins to form a new crust. The cassoulet will have a deep brown crust and look rich. Cool for at least 30 mins before serving.
Nutrition Facts : Calories 1171.9, Fat 92.3, SaturatedFat 33, Cholesterol 136.9, Sodium 2395.6, Carbohydrate 48, Fiber 11.8, Sugar 7.6, Protein 35.3
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