EASY CASSOULET RECIPE SAUSAGE RECIPES

CASSOULET OF SAUSAGES RECIPE - JACQUES PÉPIN | FOOD & WINE

Cassoulet of Sausages Recipe - Jacques Pépin | Food & Wine image

Jacques and Claudine Pépin: Best Kitchen Utensils Great Comfort Food Recipes

Provided by Jacques Pépin

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon pure olive oil
1/4 cup water
4 sweet Italian-style sausages (3/4 pound)
1 onion, peeled and thinly sliced
5 scallions, cut into 1/2-inch pieces
2 garlic cloves, peeled and sliced (about 2 teaspoons)
2 cans white kidney beans
1 teaspoon herbes de Provence
1/8 teaspoon Tabasco sauce
1/2 pound kielbasa sausage, peeled if the skin is tough, and cut into 4 pieces
1/2 pound Canadian bacon, cut into 4 pieces
3 bread slices
2 tablespoons safflower or corn oil

Steps:

Pour the olive oil and the water into a large saucepan. Add the Italian sausages and cook over medium to high heat for about 10 minutes, shaking the pan occasionally to roll the sausages over so they cook on all sides.
When most of the moisture has evaporated and the sausages are browning, add the onion, scallions, and garlic and sauté for 30 seconds. Then add the beans with their liquid and the herbes de Provence, Tabasco, kielbasa and Canadian bacon. Cover and bring to a boil. Cook for 15 minutes. Set aside off the heat.
Meanwhile, process the bread in a food processor to produce 1 1/2 cups of crumbs. Lightly toss the bread crumbs with the corn oil.
Preheat the oven to 400°. Divide the Italian sausage, kielbasa and Canadian bacon among four large (2 1/2 cup) ovenproof soup bowls. Cover with the beans and juice, filling the bowls to within 3/4 inch of the rims. (Make sure the beans are submerged in liquid; add water or chicken stock if necessary to make the mixture slightly "soupy," because it tends to dry out in the oven.) Sprinkle the bread crumbs over the beans. Arrange the bowls on a foil-lined baking sheet and bake for 30 minutes, or until the cassoulet is bubbling and very hot. If you want the crumbs a little browner, turn on the broiler and broil until just browned.

SAUSAGE CASSOULET RECIPE | BBC GOOD FOOD

Sausage cassoulet recipe | BBC Good Food image

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it’s a great batch-cook for the freezer

Provided by Liberty Mendez

Categories Dinner, Main course, Supper

Total Time 6 hours 40 minutes

Prep Time 15 minutes

Cook Time 6 hours 25 minutes

Yield 6

Number Of Ingredients 16

Ingredients

1 tbsp vegetable oil
12 Toulouse-style sausages
200g bacon lardons
2 onions , finely chopped
2 celery sticks, finely chopped
2 garlic cloves , crushed
1 tbsp smoked paprika
½ bunch of thyme , leaves picked and roughly chopped
200ml white wine
400g can chopped tomatoes
200ml chicken or veg stock (fresh or 1/2 a stock cube crumbled in 200ml water)
400g can butter beans , drained and rinsed
400g can haricot beans , drained and rinsed
1 tbsp caster sugar
1 tbsp red wine vinegar
crusty bread , to serve (optional)

Steps:

Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side – you don’t have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

Nutrition Facts : Calories 501 calories, FatContent 29 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 10 grams fiber, ProteinContent 24 grams protein, SodiumContent 2.5 milligram of sodium

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