SMOKED SAUSAGE CASSOULET
Provided by foodtasticmom
Number Of Ingredients 13
Steps:
- Heat olive oil in a small stock pot over medium heat. Add onion, thyme, rosemary, and garlic to the pan and sauté 5 minutes. Stir in salt, pepper, and tomatoes; bring to a simmer. Remove from heat.
- Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in an electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 - 6 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
SMOKED SAUSAGE CASSOULET
One of my favorites from Bon Apetit. Very hearty and so delicious. Tastes better with every day that passes.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons of oil in a large ovenproof Dutch oven.
- Add sausages; saute for 25 minutes or until browned.
- Transfer sausages to a paper-towel lined platter and let drain.
- Add leeks and garlic to same Dutch oven.
- Saute for 8 minutes or until they begin to soften.
- Add in apples, rosemary, and sage; mix well.
- Add brandy and simmer 5 minutes or until mostly evaporated.
- Add canned tomatoes with juice, beans with 1/2 cup of reserved liquid, lima beans, 1 cup broth, tomato paste, and cloves; mix well.
- Return sausages to pan; season to taste with salt and pepper.
- Bring mixture to a boil; cover and place Dutch oven in a 350 degree oven for 30 minutes.
- Heat 1/4 cup olive oil in a large skillet.
- Add bread and saute for 25 minutes or until golden brown, stirring frequently.
- Mix together tomatoes and parsley in a large bowl.
- Add in the bread; mix well; season to taste with salt and pepper.
- Spoon bread mixture evenly on top of cassoulet.
- Bake uncovered for 15 minutes.
OLD-FASHIONED SMOKED SAUSAGE AND BEAN CASSOULET
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!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 18
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, Fat 38.4, SaturatedFat 11.9, Cholesterol 117.6, Sodium 2581.8, Carbohydrate 83.6, Fiber 16.4, Sugar 11.5, Protein 44.9
SMOKED SAUSAGE CASSOULET
Provided by Colm Wood
Categories Bean Tomato Kid-Friendly Sausage Bon Appétit Vermont Small Plates
Yield Serves 8 to 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. 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°F. 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.
CASSOULET WITH SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 5h45m
Yield 8 to 10 servings
Number Of Ingredients 30
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.
SAUSAGE CASSOULET
Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Time 6h40m
Number Of Ingredients 16
Steps:
- Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
- Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.
Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium
SMOKED HAM HOCK CASSOULET
Provided by Molly O'Neill
Categories dinner, casseroles, main course
Time 2h20m
Yield Six servings
Number Of Ingredients 14
Steps:
- Place the beans and the water in a large pot, bring to a boil, reduce heat, cover partly and simmer until tender, about 1 1/2 hours. Drain and set aside. Heat the oil in a large, wide ovenproof pot over medium-low heat. Add the garlic and onions and saute until golden, about 7 minutes.
- Preheat the oven to 425 degrees. Stir in the tomatoes, thyme, salt and pepper and cook for 5 minutes. Stir in the beans, sage and wine. Add the ham hock bones, cover and cook for 20 minutes. Remove the bones from the pan and stir in the meat. Sprinkle the bread crumbs over the top and dot with butter. Bake for 15 minutes. Divide among 6 plates and serve.
QUICK CASSOULET
A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.
Provided by Beth Stone Strachan
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
- Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
- Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 40.9 g, Cholesterol 38.6 mg, Fat 22.4 g, Fiber 13.1 g, Protein 23.9 g, SaturatedFat 7 g, Sodium 1781 mg, Sugar 5.8 g
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- Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
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