Classic Cassoulet With Italian Sausage
|Seasoned dry bread crumbs||1⁄4 Cup (4 tbs)|
|Italian sausage||1 Pound, cut into 1-inch- thick slices (Hot Or Sweet)|
|Onion||1 Medium, cut into 6 wedges|
|Garlic||3 Clove (15 gm), finely chopped|
|Canned sliced carrots||16 Ounce, drained (1 Can)|
|Canned zucchini||16 Ounce, drained|
|Canned stewed tomatoes||8 Ounce|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Beef-flavored instant bouillon granules||1 Teaspoon|
|Dried parsley flakes||1 1⁄2 Teaspoon|
|Canned butter beans||30 Ounce (Two 15 Ounce Cans, 1 Can Drained, 1 Can Undrained)|
Sauté bacon in large skillet, turning until crisp and browned, about 8 minutes.
Remove with slotted spoon to paper towels to drain.
Set aside skillet with bacon drippings.
Combine 2 tablespoons of the bacon drippings with bread crumbs in small bowl.
Sauté sausage, onion and garlic in skillet with bacon drippings until sausage is no longer pink, 12 to 15 minutes.
Drain off fat, leaving sausage mixture in skillet.
Stir carrots, zucchini, tomatoes, celery, bouillon, parsley, bay leaf and 1 can drain butter beans into skillet with sausage.
Add can of undrained butter beans.
Bring to a boil; lower heat and simmer, uncovered, for 10 minutes or until mixture is heated through and celery is tender.
Remove bay leaf.
Place sausage mixture in one 2-quart or 6 individual broiler-proof casseroles.
Crumble bacon over top; sprinkle with bread crumb mixture.
Broil 5 inches from heat 1 minute or until crumbs are golden; be careful not to burn crumbs.
Serve hot with garnish of sliced, canned cranberry sauce