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Quick cassoulet
Nb persons: 8
Yield:
Preparation time:
Total time:
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Ingredients: | |
2 Tbsp | olive oil |
4 (4-inch) pork sausages, sliced (about 8 ounces) 4 (4-inch) lamb sausages, sliced (about 6.5 ounces) 4 (4-inch) duck sausages, sliced (about 8.5 ounces) | |
Cooking spray | |
1 Cup | finely chopped onion |
1/2 Cup | finely chopped carrot |
1/2 Cup | finely chopped celery |
2 Tbsp | minced garlic |
1/2 Cup | white wine |
1/4 Cup | cognac |
brandy, alternative | |
5 | thyme sprigs |
2 | bay leaves |
2 | whole cloves |
1 Cup | chicken broth |
3 (15 ounce) cans | cannelloni beans, rinsed and drained |
1 (14.5 ounce) can | diced tomatoes, drained |
1 (4 ounce) piece | French baguette |
1 1/2 Tbsp | unsalted butter |
1. Preheat oven to 325
2. Heat a large Dutch oven over med heat. Add oil to pan; swirl to coat. Add sausages; cook 6 minutes, stirring frequently. Remove sausages from pan using a slotted spoon; drain. Wipe pan with paper towels, leaving browned bits on bottom of pan. Coat pan with cooking spray. Add onion and next 5 ingredients (through salt); cook 8 min, stirring occasionally. Add wine and cognac; bring to a boil. Cook 10 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
3. Place thyme sprigs, bay leaves, and cloves on a double layer of cheesecloth. Gather edges of cheesecloth together, tie securely. Add cheesecloth bag, broth, beans and tomatoes to vegetable mixture; stir to combine. Return sausages to pan; stir. Bring mixture to a boil, and remove from heat.
4. Place bread in food processor; Pulse 10 times or until fine crumbs measure 2 Cups. Melt butter in a large skillet over med-high heat. Add crumbs to pan; sauté 5 min or until golden brown, stirring frequently. Sprinkle crumbs evenly over bean mixture. Bake at 325 for 40 minutes. Discard cheesecloth bag before serving.
8 servings
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