Smoked Sausage Cassoulet Recipe

Name: Smoked Sausage Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350F.
2
Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat.
3
Add sausages; saute until brown, about 25 minutes.
4
Transfer to plate and cut into 1/2-inch rounds.
5
Add leeks and garlic to same pot.
6
Saute until beginning to soften, about 8 minutes.
7
Mix in apple, rosemary and sage.
8
Add brandy and simmer until almost evaporated, about 5 minutes.
9
Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves.
10
Add sausages.
11
Season with pepper.
12
Bring cassoulet to boil.
13
Cover pot and transfer to preheated oven; bake 30 minutes.
14
(Can be made up to 2 days ahead.
15
Uncover; cool 1 hour.
16
Refrigerate until cold; cover and keep refrigerated.
17
Before continuing, rewarm in covered pot in 350F.
18
oven 40 minutes, adding more broth if dry.)
19
Heat remaining 1/4 cup oil in heavy large skillet over medium heat.
20
Add bread and saute until golden brown, stirring often, about 25 minutes.
21
Combine fresh tomatoes and parsley in large bowl; mix in bread.
22
Season topping with salt and pepper.
23
Spoon onto warm cassoulet.
24
Bake uncovered 15 minutes longer.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Smoked Sausage Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Sausage Cassoulet

How did you like this recipe?

Frequently Asked Questions