Pork And Kielbasa Cassoulet Food

CASSOULET WITH SAUSAGE

Steps:

• Make the beans: Put the beans in a large pot and add enough cold water to cover by 2 inches; bring to a boil and cook 5 minutes. Remove from the heat, cover and let stand 1 hour, then drain. Stick the whole cloves into the onion halves; add to the pot along with the carrots, celery and pancetta. Wrap the thyme, parsley and bay leaves in a piece of cheesecloth, tie with kitchen twine and add to the pot; cover with water by 1 inch. Bring to a boil, reduce the heat to medium, cover and simmer 1 hour. Add 1 teaspoon salt.
• Nestle the sausage in the beans; add water to cover, if necessary. Add the garlic heads, cut-side down. Cover and cook until the beans are just tender but still hold their shape, turning the sausage halfway through, 20 to 30 minutes. Uncover and let cool to room temperature; cover and refrigerate overnight.
• Meanwhile, make the meat: Toss the lamb in a bowl with the sugar, oregano, cinnamon, nutmeg, ground cloves, cayenne, 1 tablespoon each olive oil and salt, and 1 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the lamb until browned, about 3 minutes per side; transfer to a plate. Add the pancetta to the pot; cook, stirring, until the fat renders, about 2 minutes. Add the onion and garlic and cook, stirring, until lightly golden, about 4 minutes. Add the tomatoes, wine, tomato paste, porcinis and orange zest, then return the lamb to the pot. Cut out a round of parchment paper and put directly on the surface of the meat. Bring to a simmer over medium heat, then reduce the heat to low, cover with the lid and cook until the lamb is tender, about 2 hours. (Adjust the heat as needed to maintain a gentle simmer.) Transfer the mixture to a large bowl and let cool to room temperature; cover and refrigerate overnight.
• Skim off any fat from the bean and lamb mixtures. Remove the sausage and garlic heads from the beans. Slice the sausage into pieces and squeeze the garlic cloves from their skins; set aside. Discard the herb sachet, carrots, celery and onion halves from the beans. Discard the orange zest from the lamb.
• Using a slotted spoon, transfer about half of the beans to a large Dutch oven and top with the lamb (just the beans and lamb, not the liquid). Add the sliced sausage and garlic cloves, then the remaining beans. Pour in all the liquid from the lamb mixture. Add enough of the bean cooking liquid to cover, if necessary.
• Put the Dutch oven over medium-low heat and bring the mixture to a simmer, uncovered, about 40 minutes. Preheat the oven to 325 degrees F. Pulse the bread in a food processor to make coarse crumbs. Toss with the remaining 1 tablespoon olive oil. Sprinkle on the cassoulet, transfer to the oven and bake until golden brown, about 1 hour, 30 minutes. Let rest 15 minutes before serving.

PORK CASSOULET

Steps:

• 1. Preheat oven to 375°F.
• 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
• 3. Cover with a lid or foil and bake for 1 1/2 hours.
• 4. Remove the ribs; set aside.
• 5. In the same pot, over medium heat, brown the bacon.
• 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
• 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
• 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
• 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
• 10. Let cool and serve.

CASSOULET FOR THE GANG

Steps:

• In a Dutch oven coated with cooking spray, saute pork and kielbasa in oil until lightly browned; drain. Add carrots and onion; saute 4 minutes longer. Add garlic; cook for 1 minute longer. Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Place 1 can of beans in a food processor; add 1/4 cup wine. Cover and process until pureed. Stir into meat mixture. Stir in the remaining beans and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender. Freeze option: Freeze cooled cassoulet in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

PORK CASSOULET

Steps:

• Cook bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Pour drippings into small bowl. Return 1 Tbsp. drippings to pan. Add sausage; cook 6 to 8 min. or until evenly browned, stirring frequently. Transfer to large bowl, reserving drippings in pan. Toss pork chunks with herbs and pepper. Add to drippings; cook 6 to 8 min. or until evenly browned, stirring occasionally. Transfer to bowl with sausage.
• Add 1 Tbsp. of the reserved bacon drippings to pan. Add onions, celery and garlic; cook 5 min., stirring frequently to scrape browned bits from bottom of pan. Stir in tomatoes and wine; bring to boil on high heat. Return pork chunks, sausage mixture and reserved bacon to skillet; cover. Simmer on low heat 1 hour to 1 hour 15 min. or until pork chunks are tender. Remove from heat. Stir in beans. Spoon into 2-qt. casserole.
• Heat oven to 350ºF. Mix bread crumbs, Parmesan and oil; sprinkle over casserole. Bake 25 to 30 min. or until casserole is hot and bubbly and topping is golden brown.

CASSOULET WITH PORK AND KIELBASA

Steps:

• Dry the chicken with paper towels, then season with salt and pepper.
• Heat the oil in a large Dutch oven over med-high heat until just smoking.
• Brown half of the chicken, about 10 minutes, then transfer to a plate and remove the browned skin.
• Return the pot with any rendered fat to med-high heat and repeat with the remaining chicken.
• Pat the pork dry with paper towels, then season with salt and pepper.
• Pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking.
• Brown the pork, about 10 minutes.
• Stir in the onion and cook until softened, about 5 minutes.
• Stir in the garlic and tomato paste and cook for 30 seconds.
• Stir in the broth, wine, tomatoes, thyme, bay leaves, and cloves, scraping up any browned bits.
• Return the chicken thighs with any accumulated juice to the pot and submerge them in the liquid.
• Bring to a boil, then reduce to a simmer, cover, and cook for 40 minutes.
• Remove the cover and continue to simmer until the chicken and pork are fully tender, 20-30 minutes.
• Discard the thyme sprigs and bay leaves.
• Gently stir in the beans and kielbasa and continue to simmer, uncovered, until they are heated through, about 15 minutes.

PORK AND KIELBASA CASSOULET

Steps:

• In a large ovenproof pot or Dutch oven cook the chopped bacon until crisp; transfer the bacon to a large bowl and discard all but 3 tablespoons fat from the pot.
• Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon.
• Add in onions, garlic, celery, carrots, dryed thyme and dryed chili flakes; saute until tender (about 4 minutes).
• Add in the tomato paste and cook stirring for 1 minute.
• Add in chicken broth and tomatoes with juice; bring to a boil.
• Add in the meats from the pork, kielbasa and bacon; stir to combine (if you are using the dryed beans then add them in at this point with the meats).
• Cover pot and transfer to 325 degree oven for 1 hour.
• After 1 hour of cooking stir in the wine and canned beans, season with salt and pepper.
• In a bowl, mix together the fresh breadcrumbs, Parmesan and 1 tablespoon olive oil, then sprinkle over cassoulet.
• Return to the oven UNCOVERED and cook until the pork is tender and the dryed beans are tender (if using them) and the topping is golden and crisp (about 40-45 minutes).
• *NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan.
• Add enough cold water to cover by 3 inches.
• Bring to a boil; remove from heat, cover and soak for 1 hour.
• Drain and rinse under cold water.
• Return the beans to the pot, add in enough cold water to cover the beans by 3 inches; bring to a boil; cover and simmer over medium-low heat until beans are almost tender (about 30 minutes) drain, then add them into the cassoulet as directed.

SIMPLIFIED CASSOULET WITH PORK AND KIELBASA

Steps:

• Brining the Chicken: In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. Refrigerate until ready to use.
• Preparing the Topping: While chicken is brining, adjust oven rack to upper-middle position; heat oven to 400 degrees. Mix bread crumbs and butter in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside.
• Bring the beans, whole onion, garlic head, salt, pepper and 8 cups water to a boil in a stockpot or Dutch oven over high heat. Cover, reduce the heat to medium-low, and simmer until the beans are almost fully tender, 1 1/4 to 1 1/2 hours. Drain the beans and discard the onion and garlic.
• While the beans are cooking, fry the bacon in a Dutch oven over medium heat until just beginning to crisp and most of the fat has rendered, 5 to 6 minutes. Using a slotted spoon, add half of the bacon to the pot with the beans; transfer the remaining bacon to a paper towel-lined plate and set aside.
• Increase the heat to medium-high; when the bacon fat is shimmering, add half of the chicken thighs, fleshy-side down; cook until lightly browned, 4 to 5 minutes. Using tongs, turn chicken pieces and cook until lightly browned on second side, 2 to 3 minutes longer. Transfer chicken to large plate; repeat with remaining thighs and set aside.
• Drain off all but 2 tablespoons fat from pot. Return pot to medium heat; add pork pieces and cook, stirring occasionally, until lightly browned, about 5 minutes.
• Add chopped onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add minced garlic, tomatoes, tomato paste, thyme, bay leaf, cloves, and pepper to taste; cook until fragrant, about 1 minute.
• Stir in chicken broth and wine, scraping up browned bits off bottom of pot with wooden spoon. Submerge the chicken in the pot, adding any accumulated juices. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer about 40 minutes. Remove the cover and continue to simmer until the chicken and pork are fully tender, 20 to 30 minutes more.
• Gently stir the kielbasa, drained beans and reserved bacon into the pot with the chicken and pork; remove and discard the thyme and bay leaf and adjust the seasonings with salt and pepper. Sprinkle the croutons evenly over the surface and bake at 425, uncovered, until the flavors have melded and the croutons are deep golden brown, about 15 minutes. Let stand 10 minutes and serve.

PORK CASSOULET

Steps:

• Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
• Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
• Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.

QUICK PORK CASSOULET

Steps:

• Heat oil in large skillet on medium-high heat. Add chops; cook 2 min. on each side or until browned on both sides. Move to one side of skillet. Add kielbasa, carrots, onions and garlic; cook 2 min., stirring occasionally.
• Add broth, bay leaf and thyme; stir. Cover skillet with lid. Bring mixture to boil. Reduce heat to medium-low; simmer 25 min. or until chops are cooked through. Stir in beans.
• Mix flour and water. Add to ingredients in skillet; mix well. Cook 5 min. or until thickened, stirring frequently. Remove and discard bay leaf before serving.

LAMB AND PORK CASSOULET

Steps:

• Saute onion and garlic in oil.
• Add lamb and pork.
• Saute 5 minutes until cooked though.
• Combine everything in a small deep oven safe dish.
• Bake uncovered 350 30 minutes.
• HINTS: for those who like more beans & less meat Add another can of beans & half as much meat. Just use a tad more water.
• If you liked it or hated it please let me know -- .

SHORTCUT PORK CASSOULET

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain.
• Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
• Meanwhile, preheat oven to 300°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons drippings from pot. Increase heat to medium-high. Working in batches, cook pork shoulder and kielbasa in pot until brown, about 8 minutes per batch. Using slotted spoon, transfer pork and kielbasa to bowl with bacon.
• Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato paste; bring to boil. Stir in meats from bowl, then drained beans. Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Maintain oven temperature.
• Using slotted spoon, transfer 1 cup beans and vegetables from pot to processor and purée. Return purée to pot. Stir in wine. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and refrigerate. Bring cassoulet to simmer before continuing.)
• Smooth top of cassoulet. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle half of crumb mixture over cassoulet. Arrange bell pepper atop crumb mixture. Sprinkle with remaining crumb mixture. Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes.
• Garnish cassoulet with parsley.

SKILLET CASSOULET

Steps:

• In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer. , Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.