Old Fashioned Smoked Sausage And Bean Cassoulet Recipes

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SMOKED SAUSAGE CASSOULET



Smoked Sausage Cassoulet image

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

2 tablespoons olive oil
3 lbs smoked sausage, sliced 1/2 inch thick (can use all the same or a variety such as kielbasa and andouille)
4 large leeks, thinly sliced (use the white and pale green part only)
6 cloves garlic, minced
1 medium tart apple, peeled and chopped
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried rubbed sage
1/2 cup brandy
2 (14 1/2 ounce) cans diced tomatoes with garlic, undrained
3 (15 ounce) cans great northern beans, drained and liquid reserved
1 (10 ounce) package frozen baby lima beans, thawed
1 cup canned chicken broth (or more)
3 tablespoons tomato paste
1/2 teaspoon ground cloves
salt and pepper
1/4 cup olive oil
4 cups diced country bread
1 lb tomatoes, seeded and chopped
1/2 cup chopped fresh parsley

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.

SMOKED SAUSAGE CASSOULET



Smoked Sausage Cassoulet image

Provided by Colm Wood

Categories     Bean     Tomato     Kid-Friendly     Sausage     Bon Appétit     Vermont     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 17

2 tablespoons plus 1/4 cup olive oil
3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
4 large leeks (white and pale green parts only), thinly sliced
6 large garlic cloves, chopped
1 medium apple, peeled, chopped
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried rubbed sage
1/2 cup brandy
2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
3 15-ounce cans Great Northern beans, drained, liquid reserved
1 10-ounce package frozen baby lima beans, thawed
1 cup (or more) canned chicken broth
3 tablespoons tomato paste
1/2 teaspoon ground cloves
4 cups diced country-style bread
1 pound tomatoes, seeded, diced
1/2 cup chopped fresh parsley

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



Cassoulet With Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h45m

Yield 8 to 10 servings

Number Of Ingredients 30

1 pound dried great Northern beans, picked over and rinsed
4 whole cloves
1 large onion, halved
4 carrots, halved crosswise
2 stalks celery, halved crosswise
1/4 pound pancetta, diced
3 sprigs thyme
3 sprigs parsley
3 bay leaves
Kosher salt
1 1/2 pounds sweet Italian sausage, pricked with a fork
2 heads garlic (unpeeled), top 1/2 inch trimmed
2 1/2 pounds boneless leg of lamb or pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 pound pancetta, diced
1 onion, chopped
4 cloves garlic, smashed
1 14-ounce can whole San Marzano tomatoes, crushed
1 1/2 cups dry white wine
1 tablespoon tomato paste
1/2 ounce (about 1/2 cup) dried porcini mushrooms, rinsed
1 wide strip orange zest
3 cups cubed day-old sourdough bread

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.

EASY FRENCH CASSOULET WITH WINE, BEANS, SAUSAGE, HAM AND HERBS



Easy French Cassoulet With Wine, Beans, Sausage, Ham and Herbs image

This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.

Provided by BecR2400

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb bulk pork sausage or 1/2 lb chopped kielbasa
1 small onions, sliced or 1/2 cup onion
1 carrot, thinly sliced
1 stalk celery & leaves, sliced
1 garlic clove, minced
1 1/2 cups cubed cooked ham
2 tablespoons snipped fresh parsley
1 teaspoon dried thyme
1 pinch rosemary
1 bay leaf
2 (15 ounce) cans white beans (undrained)
1/4 cup dry white wine or 1/4 cup dry white vermouth
1 dash ground cloves or 1 dash allspice

Steps:

  • In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
  • Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
  • Bake, covered, at 325°F for 45 minutes.
  • Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
  • Serve in bowls with butter and a baguette or hot corn bread, if desired.
  • Makes 6 servings.

OLD-FASHIONED SMOKED SAUSAGE AND BEAN CASSOULET



Old-Fashioned Smoked Sausage and Bean Cassoulet image

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

1/4 cup olive oil (more if needed)
3 lbs fully cooked smoked kielbasa
3 large leeks, thinly sliced (use white and pale green parts only)
2 tablespoons minced fresh garlic
1 large apple, peeled cored and chopped
1 tablespoon fresh rosemary (can use a teaspoon dry)
2 teaspoons dried sage
1/2 cup brandy
2 (14 ounce) cans diced tomatoes (with juice)
3 (15 ounce) cans cannellini beans, rinsed and drained, but RESERVE 1/2 cup of the juice
1 (10 ounce) package frozen baby lima beans, thawed
1 1/2 cups chicken broth
3 -4 tablespoons tomato paste
salt and pepper
4 cups white bread, diced into about 1/2-inch cubes
1 lb tomatoes, seeded and diced
1/2 cup fresh parsley
salt and pepper

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

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