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
CLASSIC FRENCH CHICKEN AND SAUSAGE CASSOULET RECIPE
Steps:
- Gather the ingredients.
- Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes.
- Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes.
- Remove the beans from the heat, drain and discard any other liquid, and set the beans aside.
- In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.
- Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.
- Brown the sausage and transfer it to a bowl. Preheat the oven to 350 F.
- Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage.
- Brown the chicken legs in the skillet. Then transfer them to the bowl.
- Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish.
- Cover with a lid or foil and bake the casserole for 25 minutes.
- Add the carrots to the pan, cover, and bake for an additional 20 minutes.
- Add the reserved white beans to the hot casserole and gently stir the mixture.
- In a small bowl, toss the breadcrumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned breadcrumbs over the casserole.
- Bake it, uncovered, for 1 hour.
- Discard the bouquet garni and serve the cassoulet hot.
Nutrition Facts : Calories 620 kcal, Carbohydrate 24 g, Cholesterol 172 mg, Fiber 4 g, Protein 54 g, SaturatedFat 11 g, Sodium 1372 mg, Sugar 6 g, Fat 32 g, ServingSize Makes 12 portions, UnsaturatedFat 0 g
EASY FRENCH CASSOULET WITH WINE, BEANS, SAUSAGE, HAM AND HERBS
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
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.
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
CASSOULET (FRENCH STEW MADE WITH DUCK AND SAUSAGE)
Serve this hearty and elegant stew with chopped Chives and a good french crusty Bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.
Provided by 2Bleu
Categories Stew
Time 3h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
- Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
- FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
- Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
- Add the duck legs and sausages and cook for 3 minutes on each side.
- Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
- FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.
SAUSAGE AND WHITE BEAN "CASSOULET"
An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.
Categories Bean Onion Tomato Sauté Quick & Easy Casserole/Gratin Sausage Winter Parsley Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
- In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
- Make topping:
- In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
- Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.
CHEF JOHN'S CASSOULET
Cassoulet takes a lot of time and ingredients (some hard to find) and uses lots of pots and pans. So why make it? That's easy. Cassoulet is one of the most delicious dishes you'll ever have. Plus, it's great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 12h12m
Yield 8
Number Of Ingredients 24
Steps:
- Rinse soaked beans and drain.
- Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
- Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
- Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
- Preheat oven to 350 degrees F (175 degrees C).
- Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
- Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
- Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
- Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
- Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
- Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
- Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 64 g, Cholesterol 107.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 44.8 g, SaturatedFat 10.3 g, Sodium 2342.6 mg, Sugar 6.2 g
TOULOUSE SAUSAGE CASSOULET
A great winter warmer, this French bake uses traditional sausages with store cupboard beans to make a filling and cheap evening meal
Provided by Good Food team
Categories Main course, Supper
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of the olive oil in a large pan, add the chopped onions, carrots, 3 of the garlic cloves, tomatoes, bouquet garni and some salt and pepper. Cook over a gentle heat for 5 mins, then stir in the beans, wine and 200ml water, bring to the boil and simmer for 5 mins.
- Meanwhile, heat oven to 180C/160C fan/ gas 4. In a large frying pan, add the remaining olive oil over a medium heat and brown the sausages all over.
- Rub the inside of a casserole dish or baking dish with the remaining garlic clove. Pour in half the bean mix, arrange the sausages on top, then finish with another layer of beans. Cover with foil and place in the oven for 45 mins. While it cooks, blitz the bread in a food processor to make breadcrumbs.
- Remove the casserole dish from the oven, discard the foil and sprinkle the breadcrumbs over the top. Return to the oven and bake for a further 20 mins until the breadcrumbs are golden and crusty. Serve with a crisp green salad.
Nutrition Facts : Calories 623 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 2.33 milligram of sodium
SAUSAGE AND CHICKEN CASSOULET
Flavorful chicken thighs are perched on top of a sausage, bean and tomato mixture in a French-inspired casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
- Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
- In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
- Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.
Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 14 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 0 g
CASSOULET WITH DUCK AND HOT SAUSAGES
Provided by Christine Muhlke
Categories dinner, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Fill a large pot with tepid water, add the beans, set over low heat and bring slowly to a boil. Remove from the heat and let the beans soak for about 1 1/2 hours.
- Put the pork rind into a pot of cold water, bring to a boil and cook for 20 minutes. Rinse with cold water and cut into pieces about 1 inch square. Wrap in cheesecloth, tie into a bundle and set aside.
- When the beans have finished soaking, add the pork rind, the onion stuck with cloves, the carrots and the bouquet garni. Add more water if necessary to cover the beans, bring to a boil and simmer, uncovered, for 112 hours or until the beans are tender but still slightly firm. Remove the scum that will rise to the surface.
- Cut 1 1/2 pounds of the bacon into lardons 1 inch by 1/2 inch, cover them with cold water in a pan and boil for 10 minutes. Drain and reserve.
- Cut the ducks into serving pieces with poultry shears or a heavy sharp knife. Cut the sausage into 1-inch slices.
- Cut the remaining bacon into small pieces and place it with 1 tablespoon of water into a heavy, 6-to-8-quart pot. Set over low heat to render about 4 tablespoons of fat. Discard the bacon and leave the fat in the pot.
- Thoroughly dry the duck pieces and add them to the pot with the sausage and prepared lardons, and brown the duck evenly on all sides, about 15 minutes. (If the pot isn't big enough, use a second pot or heavy skillet.) Add the sliced onions. When everything is browned, cover with stock, stir in the tomato paste and bring to a boil, stirring. Add the garlic. Sprinkle with pepper, lower the heat and simmer for at least 45 minutes, or until the duck is tender. If the duck is cooked before the beans, turn off the flame and let it wait, covered.
- When the beans are tender, discard the pork rind and the bouquet garni, and add the beans and their cooking juice to the duck. Simmer together until the flavor is nicely blended. With a spoon or bulb baster, remove any fat that has risen to the surface. Remove the beans to a warm serving platter with a slotted spoon, and arrange the meat on top of them. Reduce the cooking liquid to 2 cups and strain. Taste and correct the seasoning. Pour the sauce over the meat and beans, sprinkle with chopped parsley and serve.
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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.
- 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 a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
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- Pour the olive oil and the water into a large saucepan. Add the Italian sausages and cook over medium to high heat for about 10 minutes, shaking the pan occasionally to roll the sausages over so they cook on all sides.
- When most of the moisture has evaporated and the sausages are browning, add the onion, scallions, and garlic and sauté for 30 seconds. Then add the beans with their liquid and the herbes de Provence, Tabasco, kielbasa and Canadian bacon. Cover and bring to a boil. Cook for 15 minutes. Set aside off the heat.
- Meanwhile, process the bread in a food processor to produce 1 1/2 cups of crumbs. Lightly toss the bread crumbs with the corn oil.
- Preheat the oven to 400°. Divide the Italian sausage, kielbasa and Canadian bacon among four large (2 1/2 cup) ovenproof soup bowls. Cover with the beans and juice, filling the bowls to within 3/4 inch of the rims. (Make sure the beans are submerged in liquid; add water or chicken stock if necessary to make the mixture slightly "soupy," because it tends to dry out in the oven.) Sprinkle the bread crumbs over the beans. Arrange the bowls on a foil-lined baking sheet and bake for 30 minutes, or until the cassoulet is bubbling and very hot. If you want the crumbs a little browner, turn on the broiler and broil until just browned.
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