Ingredients for Smoked Sausage Cassoulet
- 3/8 cup olive oil
- 1 pound smoked sausage
- 2 large leeks, thinly sliced
- 4 cloves garlic, minced
- 2 medium tart apples, peeled, cored, and diced
- 2 sprigs fresh rosemary
- 1 teaspoon dried rubbed sage
- 1/4 cup brandy
- one (28 ounce) can crushed tomatoes with garlic and their juice
- 1 (15 ounce) can cannellini beans, rinsed and drained (or Great Northern beans)
- 1 (15 ounce) can lima beans, drained
- 1 cup canned chicken broth
- 2 tablespoons tomato paste
- 4 whole cloves
- Salt and pepper, to taste
- 4 cups cubed day-old country bread
- 1/2 cup chopped fresh tomatoes
- 1/4 cup chopped fresh parsley
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How to Make Smoked Sausage Cassoulet
- Heat 2 tablespoons olive oil in a large ovenproof Dutch oven over medium heat.
- Add 1 pound smoked sausage, sliced into 1/2-inch thick rounds. Sauté for 20-25 minutes, or until browned on all sides.
- Transfer sausages to a paper-towel-lined plate to drain excess fat.
- Add 2 large leeks, thinly sliced, and 4 cloves garlic, minced, to the Dutch oven. Sauté for 8-10 minutes, or until softened.
- Stir in 2 medium apples, peeled, cored, and diced; 2 sprigs fresh rosemary; and 1 teaspoon dried sage. Mix well.
- Add 1/4 cup brandy and simmer for 5 minutes, or until mostly evaporated.
- Add one (28 ounce) can crushed tomatoes with their juice; 1 (15 ounce) can cannellini beans, rinsed and drained, reserving 1/2 cup of the liquid; 1 (15 ounce) can lima beans, drained; 1 cup chicken broth; 2 tablespoons tomato paste; and 4 whole cloves.
- Stir well to combine. Return the sausages to the pot.
- Season generously with salt and pepper to taste.
- Bring the mixture to a gentle boil.
- Cover the Dutch oven and transfer it to a preheated 350°F (175°C) oven for 30 minutes.
- While the cassoulet bakes, prepare the bread topping: Heat 1/4 cup olive oil in a large skillet over medium heat.
- Add 4 cups cubed day-old bread and sauté for 20-25 minutes, stirring frequently, until golden brown and crispy.
- In a large bowl, combine 1/2 cup chopped fresh tomatoes and 1/4 cup chopped fresh parsley.
- Add the toasted bread to the tomato-parsley mixture and stir gently.
- Season the bread topping with salt and pepper to taste.
- Remove the cassoulet from the oven. Spoon the bread topping evenly over the top.
- Bake uncovered for 15 minutes, or until the topping is golden brown and the cassoulet is bubbly.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
18g
Fat
84g
Carbs
13g
