Recipe by Danny Beason
Presented By: The Glass Bazaar
Top Review by LainieBug
Not ever having made or eaten cassoulet, I was anxious to try this recipe. We really enjoyed the combination of flavors. I used Johnsonville Smoked Turkey sausage and leftover (cooked) pork chops. I used Frank's Red Hot Pepper Sauce for the simmering, but also served additional Frank's at the table so people could adjust the heat to their liking.
- 12 -14 ounces turkey sausage
- 12 -14 ounces pork or 12 -14 ounces smoked pork butt or 12 -14 ounces Canadian bacon or 12 -14 ounces leftover pork
- olive oil
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 2 (15 ounce) cans navy beans or 2 (15 ounce) cans great northern beans or 2 (15 ounce) cansother white beans, rinsed and drained
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1⁄2 cup tomato sauce
- 1 cup chicken stock
- salt & pepper
- hot pepper sauce
- 1 loaf French bread
Directions See How It's Made
- Put a large deep skillet over high heat, add a small amount of olive oil to skillet.
- Cut sausage into 1/2" thick slices, cut pork into 1/2" cubes.
- Cook meat in skillet until browned, stirring once or twice.
- Add onions and garlic and cook for 2 minutes.
- Add rinsed and drained beans, thyme, tomato sauce, chicken stock, salt, pepper and hot sauce.
- Stir, cover and cook for 7-10 minutes.
- Serve in a shallow bowl with french bread and a crisp green salad.