Smoked Sausage Cassoulet

Smoked Sausage Cassoulet
Smoked Sausage Cassoulet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    tablespoons olive oil plus

  • 1/4

    cup olive oil

  • 3

    pounds assorted fully-cooked smoked sausages (such as kielbasa and andouille)

  • Freshly-ground black pepper to taste

  • 4

    large leeks, white and pale green parts thinly sliced

  • 6

    large garlic cloves chopped

  • 1

    medium apple peeled, chopped

  • 1

    tablespoon chopped fresh rosemary

  • 1 1/2

    teaspoons dried rubbed sage

  • 1/2

    cup brandy

  • 2

    cans diced tomatoes with roasted

  • garlic in juice - (14 1/2 oz ea)

  • 3

    cans Great Northern beans - (15 oz ea) drained, with

  • liquid reserved

  • 1

    package frozen baby lima beans - (10 oz) thawed

  • 1

    cup canned chicken broth or more if needed

  • 3

    tablespoons tomato paste

  • 1/2

    teaspoon ground cloves

  • 4

    cups diced country-style bread

  • 1

    pound tomatoes seeded, diced

  • 1/2

    cup chopped fresh parsley

  • Salt to taste

Directions

Preheat oven to 350 degrees. 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 degree 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. This recipe yields 8 to 10 servings.

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