SAUSAGE AND BEAN CASSOULET RECIPES

Name: Sausage and White Bean Cassoulet
Yield: Serves 2
Ingredients: 4 sweet Italian sausage links (about 10 ounces total), skins pricked all over with a fork; 1 teaspoon olive oil; 2 medium onions, halves and sliced thin lengthwise (about 1 1/2 cups); 2 garlic cloves, chopped fine; 1 1/2 teaspoon mixed chopped fresh herbs such as rosemary, thyme, and/or sage or 3/4 teaspoon mixed dried herbs, crumbled; 1 bay leaf; 1/2 cup chopped scallion greens or fresh parsley (wash and dry before chopping); a 14 1/2-ounce can diced tomatoes including juice; 19-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed; 1 tablespoon olive oil; 2 slices firm white sandwich bread, crusts discarded, cut into 1/4-inch dice; 1 small garlic clove, chopped fine; 2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)

SAUSAGE AND WHITE BEAN CASSOULET RECIPE | EPICURIOUS

Sausage and White Bean Cassoulet Recipe | Epicurious image

An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.

Provided by EPICURIOUS.COM

Yield Serves 2

Number Of Ingredients 13

Ingredients

4 sweet Italian sausage links (about 10 ounces total), skins pricked all over with a fork
1 teaspoon olive oil
2 medium onions, halves and sliced thin lengthwise (about 1 1/2 cups)
2 garlic cloves, chopped fine
1 1/2 teaspoon mixed chopped fresh herbs such as rosemary, thyme, and/or sage or 3/4 teaspoon mixed dried herbs, crumbled
1 bay leaf
1/2 cup chopped scallion greens or fresh parsley (wash and dry before chopping)
a 14 1/2-ounce can diced tomatoes including juice
19-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
1 tablespoon olive oil
2 slices firm white sandwich bread, crusts discarded, cut into 1/4-inch dice
1 small garlic clove, chopped fine
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)

Steps:

In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.

OLD-FASHIONED SMOKED SAUSAGE AND BEAN CASSOULET RECIPE ...

Old-Fashioned Smoked Sausage and Bean Cassoulet Recipe ... image

I recommend you make this cassoulet (not the topping) a day or a night before, the flavors strongly intensify when left in the fridge overnight, you can just warm on top of the stove, prepare and top with the bread topping, then bake.. Although I have listed canellini beans in the ingredients, you can use any beans that you like, use a dry smoked kielbasa sausage for this, this is an old-fashioned hearty dish with TONS of flavor!

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup olive oil (more if needed)
3 lbs fully cooked smoked kielbasa
3 large leeks, thinly sliced (use white and pale green parts only)
2 tablespoons minced fresh garlic
1 large apple, peeled cored and chopped
1 tablespoon fresh rosemary (can use a teaspoon dry)
2 teaspoons dried sage
1/2 cup brandy
2 (14 ounce) cans diced tomatoes (with juice)
3 (15 ounce) cans cannellini beans, rinsed and drained, but RESERVE 1/2 cup of the juice
1 (10 ounce) package frozen baby lima beans, thawed
1 1/2 cups chicken broth
3 -4 tablespoons tomato paste
salt and pepper
4 cups white bread, diced into about 1/2-inch cubes
1 lb tomatoes, seeded and diced
1/2 cup fresh parsley
salt and pepper

Steps:

Set oven to 350 degrees.
Heat oil in a heavy oven-proof pot over medium heat.
Add in sausage slices and saute until browned (about 10-15 minutes) remove with a slotted spoon to a plate.
Add in more oil of needed and add in the leeks; saute for about 8 minutes or until softened.
Add in chopped apple, rosemary and sage; mix to combine.
Add in the brandy and simmer until ALMOST evapoarted (about 4-5 minutes).
Mix in canned tomatoes with juice, canned beans with 1/2 cup reserved bean juice, the lima beans, 1 cup broth and tomato paste.
Add in sausages and season with salt and pepper; bring to a boil, cover pot and transfer to a 350 degree oven for about 35 minutes (watch to see if the mixture is dry, if so add in more broth).
Remove pot from the oven and prepare the following.
Heat 1/4 cup oil in a heavy large skillet over medium heat.
Add in bread cubes; saute until golden brown, stirring often (about 25 minutes).
Combine the fresh chopped tomatoes and parsley in a large bowl; mix in the browned bread cubes.
Season with salt and pepper and spoon on top of the warm cassoulet.
Return to oven and bake uncovered 15 minutes longer.

Nutrition Facts : Calories 883.2, FatContent 38.4, SaturatedFatContent 11.9, CholesterolContent 117.6, SodiumContent 2581.8, CarbohydrateContent 83.6, FiberContent 16.4, SugarContent 11.5, ProteinContent 44.9

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