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Classic Cassoulet With Italian Sausage

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Ingredients
  Bacon slices 6
  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
  Bay leaf 1
  Canned butter beans 30 Ounce (Two 15 Ounce Cans, 1 Can Drained, 1 Can Undrained)
Directions

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.
Set aside.
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

Recipe Summary

Method: 
Boiled
Ingredient: 
Beef

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