Smoked Sausage Cassoulet
"One of my favorites from Bon Apetit. Very hearty and so delicious. Tastes better with every day that passes."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
- 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
directions
- 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.
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Reviews
-
Outstanding!! I used a mixture of sausages--mild smoked sausage, polish kielbasa, and andouille. I left off the bread topping and don't think that anything was missing by doing that. This dish is very seasoned, hearty and we feasted on it for a few days. I personally liked the use of sage, rosemary and nutmeg. Very different. Thanks. -
Excellent, very easy to prepare. The first look suggested prep time to be too long, however it is not and the finished dish is worth the effort. -
This was a fairly easy dish to pull together, and I had all the ingredients on hand. I liked the way it looked, BUT (and its just me I guess, because my son and husband liked it enough to finish what was on their plates) the smell turned me off. To me, the sage and cloves smelled like a Christmas tree was cooking in my oven. I just couldn't get past that smell! I'm sure its just me and my own really sensitive nose, because it rates well w/ others! If I were to make this again, I would omit the spices, and just use more garlic and maybe instead of all the beans(I love Northern Beans!), I would use pasta. But then it would be an Italian meal, not so French! -
This was very tasty! I scaled the recipe back about 1/3 to serve 2, and found that 1/2 lb of thinly sliced turkey kielbasa was sufficient. I also adapted it a bit to be a 1-pot stovetop meal, for simplicity's sake. I used a large nonstick Caphalon sautee pan. I tossed in the sausage, leeks, garlic and apple; then added the remaining ingredients after about 10 minutes and simmered it all for about 20 minutes or so. The stock and olive oil were unneccessary, and I subbed apple cider for brandy and cloves (had neither). I also skipped the topping. It was really good! -
I kept putting off making this recipe because it required a little more time than I usually spend on a meal. I finally made it tonight and I am glad I did. It does take some work but well worth it. It is a great comfort food which reminds me of the French countryside. I did use about 50% more rosemary and the smell was to die for. Next time I serve this will be with a great crusty bread, a fruit and cheese plate and a great chardonnay.
Tweaks
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This was very tasty! I scaled the recipe back about 1/3 to serve 2, and found that 1/2 lb of thinly sliced turkey kielbasa was sufficient. I also adapted it a bit to be a 1-pot stovetop meal, for simplicity's sake. I used a large nonstick Caphalon sautee pan. I tossed in the sausage, leeks, garlic and apple; then added the remaining ingredients after about 10 minutes and simmered it all for about 20 minutes or so. The stock and olive oil were unneccessary, and I subbed apple cider for brandy and cloves (had neither). I also skipped the topping. It was really good!
