Smoked Sausage Cassoulet

Recipe Ingredients

2 tablespoons	30ml	Olive oil - plus
1/4 cup	59ml	Olive oil
3 lbs	1362g / 48oz	Assorted fully-cooked smoked sausages
		= (such as kielbasa and andouille)
		Freshly-ground black pepper - to taste
4		Leeks, white and pale green parts - thinly sliced (large)
6		Garlic cloves - chopped (large)
1		Apple - peeled, chopped (medium)
1 tablespoon	15ml	Chopped fresh rosemary
1 1/2 teaspoons	7.5ml	Dried rubbed sage
1/2 cup	118ml	Brandy
2		Diced tomatoes with roasted
		Garlic in juice - (14 1/2 oz ea)
3		Great Northern beans - (15 oz ea) - drained, with
		Liquid reserved
1		Frozen baby lima beans - (10 oz) - thawed
1 cup	237ml	Canned chicken broth - or more if needed
3 tablespoons	45ml	Tomato paste
1/2 teaspoon	2.5ml	Ground cloves
4 cups	584g / 20oz	Diced country-style bread
1 lb	454g / 16oz	Tomatoes - seeded, diced
1/2 cup	73g / 2.6oz	Chopped fresh parsley
		Salt - to taste

Recipe Instructions

Preheat oven to 350 degrees. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; saute until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.

Add leeks and garlic to same pot. Saute until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.

Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350 degree oven 40 minutes, adding more broth if dry.)

Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and saute until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, March 1999

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