Smoked Sausage Duck And White Bean Soup Food

SMOKED SAUSAGE AND WHITE BEAN SOUP

Steps:

• Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
• In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
• Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
• Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
• Ladle the soup into bowls. Serve hot, with crusty bread slices.

SMOKED SAUSAGE CASSOULET

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.