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Smoked Sausage Cassoulet Recipe

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This recipe for Smoked Sausage Cassoulet is from Kathy's Collection of Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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

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.

Number Of Servings:
Number Of Servings:
8 to 10




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