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Smoked Sausage Cassoulet

February 10, 2014

Lately I’ve been spending a lot of time on the weekends cooking a few large main courses, for the purpose of having leftovers for the entire week. This cassoulet from the Bon Appetit Cookbook has been one of my favorites so far; I’ll admit that I made it 2 weekends in a row last month! The first time I used four different kinds of sausages from the public market, which turned out to be pretty expensive all added together. The second time I just picked up a few links of kielbasa from the grocery store, which wasn’t quite as fancy or authentic, but was a lot easier on the food budget. :) Next time I think I’ll use primarily kielbasa and throw in one package of fancy andouille for variety.

This recipe definitely has a very different flavor profile than the lentil-based cassoulet I made over the summer. That version has no tomatoes, instead including carrots and celery as a vegetable component. This cassoulet also has a thinner consistency: because the beans are canned and not cooked from dry, they don’t soak up as much cooking liquid as the lentils in the other version. This initially might cause you to think you were making a thick soup rather than a hearty stew, but the next day it thickens up considerably.

Although the original recipe says it can be made up to 2 days ahead, honestly this kept really well in my fridge for a whole week without any issues. It reheats wonderfully in the microwave as an individual serving; just keep the topping in a separate container in the fridge. It’s fine to sprinkle on the topping un-reheated because the heat from the stew warms it immediately, and that way it stays crispy. Enjoy!

Smoked sausage cassoulet

The cassoulet can be prepared up to 2 days ahead. Complete through step 3, then uncover and cool 1 hour. If desired, cut meat from ham hocks and return to pot. Keep refrigerated. Before serving, rewarm in covered pot in 350 degree F oven for 40 minutes, adding more broth if dry.

Serves 8 to 10

Ingredients

  • 2  tablespoons plus ¼ cup extra-virgin olive oil
  • 4  onions, chopped
  • 10  garlic cloves, chopped
  • 3  pounds assorted fully cooked spicy smoked sausages (such as kielbasa and andouille), sliced into ½-inch-thick rounds
  • 1  cup dry white wine
  • 4  (15-ounce) cans Great Northern beans, drained
  • 3  (14-ounce) cans diced tomatoes
  • 3  cups (or more) low-sodium chicken broth
  • 2  smoked ham hocks (about 1 pound)
  • 2  tablespoons herbes de Provence
  • 1  tablespoon chopped fresh rosemary
  • 1/4  teaspoon ground cloves
  • 4  cups fresh breadcrumbs
  • 2  garlic cloves, minced
  • 1/2  cup chopped fresh parsley

Directions

  1. Preheat oven to 350 degrees F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add onions and saute 10 minutes. Add chopped garlic and continue to saute until onions are very soft, about 20 minutes longer.
  2. Meanwhile, saute sausage in 2 batches in heavy large skillet over medium-high heat until brown, about 10 minutes per batch. Using slotted spoon, transfer sausage to bowl. Add wine to skillet and bring to boil, scraping up any browned bits.
  3. Add wine mixture from skillet and sausage to pot with onions; then add beans, tomatoes with juice, 3 cups broth, ham hocks, herbes de Provence, rosemary, and cloves. Sprinkle generously with pepper. Bring cassoulet to boil. Cover pot and transfer to oven; bake 1 hour.
  4. Heat ¼ cup oil in heavy large skillet over medium heat. Add breadcrumbs and minced garlic; saute until golden brown, 10 to 15 minutes. Mix in parsley. Season topping with salt and pepper.
  5. Spoon cassoulet into bowls. Sprinkle with topping and serve.

One comment

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