Smoked Sausage Cassoulet Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsps plus ¼ cup olive oil 3 pounds assorted fully cooked smoked sausages 4 large leeks (white and pale green parts only), thinly sliced and cleaned in a bowl of water, then drained 6 large garlic cloves, chopped 1 medium sized apple, peeled, cored, and chopped 1 tbsp rosemary 1 ½ tsps dried rubbed sage ½ cup brandy 2 (14 ½ ounce) cans diced tomatoes, with roasted garlic in juice 3 (15 ounce) cans great northerns, drained, liquid reserved 1 (10 ounce) package frozen baby lima beans, thawed 1 cup canned chicken broth 3 tbsps tomato paste ½ tsp ground cloves 4 cups diced, country style bread 1 pound tomatoes, seeded, diced ½ cup chopped fresh parsley
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Directions: |
Directions:Preheat oven to 350ºF.
Heat 2 tbsps oil in heavy, large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes total. Transfer to plate and cut into ½ 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, 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 350ºF oven for 40 minutes, adding more broth if dry).
Heat remaining ¼ cup oil in heavy large skillet over medium heat. Add bread and sauté until golden brown, stirring often, about 25 minutes. Combine tomatoes and fresh parsley in a large bowl. Mix in bread. Season topping salt and pepper. Spoon onto warm cassoulet. Bake uncovered for 15 minutes longer. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
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