Smokedsausagecassoulet Recipes

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QUICK CASSOULET



Quick Cassoulet image

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

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small yellow onion, diced
2 cloves garlic, chopped
½ pound smoked sausage, sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
2 bay leaves
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

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 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.

SAUSAGE AND CHICKEN CASSOULET



Sausage and Chicken Cassoulet image

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

4 slices bacon, cut into 1-inch pieces
6 bone-in chicken thighs (about 2 lb), skin removed if desired
1 cup ready-to-eat baby-cut carrots
1 medium onion, chopped (1/2 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz Polish sausage links, cut into 1/2-inch pieces
2 cans (15 oz each) navy beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with roasted garlic, undrained

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

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.

SAUSAGE CASSOULET



Sausage cassoulet image

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

1 tbsp vegetable oil
12 Toulouse-style sausages
200g bacon lardons
2 onions , finely chopped
2 celery sticks, finely chopped
2 garlic cloves , crushed
1 tbsp smoked paprika
½ bunch of thyme , leaves picked and roughly chopped
200ml white wine
400g can chopped tomatoes
200ml chicken or veg stock (fresh or 1/2 a stock cube crumbled in 200ml water)
400g can butter beans , drained and rinsed
400g can haricot beans , drained and rinsed
1 tbsp caster sugar
1 tbsp red wine vinegar
crusty bread , to serve (optional)

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

EASY SMOKED TURKEY SAUSAGE CASSOULET



Easy Smoked Turkey Sausage Cassoulet image

Make and share this Easy Smoked Turkey Sausage Cassoulet recipe from Food.com.

Provided by Tisy Adams

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 lb smoked turkey sausage, sliced
4 garlic cloves, minced
2 stalks celery, sliced
1 medium onion, chopped
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1 (14 ounce) can low sodium chicken broth
1 dash crushed red pepper flakes
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, undrained
1 teaspoon brown sugar
3 green onions, sliced

Steps:

  • In Dutch oven or heavy pot, cook sausage in oil until brown on all sides.
  • Remove sausage.
  • Cook garlic, celery, and onion with thyme and rosemary in the same oil until tender.
  • Add broth, crushed red pepper and sausage.
  • Heat to boiling; reduce heat.
  • cover and simmer 30 minutes.
  • Add beans and brown sugar and cook 10 minutes longer.
  • Garnish with sliced green onions.

TURKEY SAUSAGE CASSOULET



Turkey Sausage Cassoulet image

Come home to a French-inspired turkey-bean classic dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 4

Number Of Ingredients 7

1/2 pound fully cooked smoked turkey sausage ring, cut into 1/2-inch slices
1 medium carrot, shredded (2/3 cup)
1 small onion chopped (1/4 cup)
2 cans (15 or 16 ounces each) great northern beans, drained and 3/4 cup liquid reserved
1 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper

Steps:

  • Mix all ingredients including reserved bean liquid in 2- to 3 1/2-quart slow cooker.
  • Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.

Nutrition Facts : Calories 340, Carbohydrate 57 g, Cholesterol 30 mg, Fiber 14 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg

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SMOKED SAUSAGE CASSOULET RECIPE - COOKING INDEX
Recipe Instructions. Preheat oven to 350 degrees. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; saute until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds. Add leeks and garlic to same pot. Saute until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy ...
From cookingindex.com


SMOKED SAUSAGE CASSOULET - FIVE DINNERS MEAL PLANNER
+ Add Recipe. Smoked sausage cassoulet; perfect comfort food! To access this post, you must purchase Monthly Membership or Annual Membership. Or if you're already a member simply log in here to access this content. sausage. Irini Tzortzoglou. Tandoori Chicken Skewers. You May Also Like. 04/11/2020 Gnocchi di mare (seafood gnocchi) 25/08/2020 Life Changing Spaghetti …
From fivedinners.com


CHICKEN CASSOULET WITH SAUSAGE - CHEZ LE RêVE FRANçAIS
2019-05-03 In a large frying pan place the chicken (skin side down), sausages and onions. Cook over a medium heat for around 10 minutes so that the skin is golden and the sausages are browned. Add the garlic to the pan for a minutes then stir in the tomatoes, beans, herbs and seasoning. Cook for another 10 minutes with the lid on.
From chezlerevefrancais.com


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