Smoked Sausage Cassoulet

READY IN: 2hrs 10mins
Recipe by ratherbeswimmin'

One of my favorites from Bon Apetit. Very hearty and so delicious. Tastes better with every day that passes.

Top Review by FruitLoop

Outstanding!! I used a mixture of sausages--mild smoked sausage, polish kielbasa, and andouille. I left off the bread topping and don't think that anything was missing by doing that. This dish is very seasoned, hearty and we feasted on it for a few days. I personally liked the use of sage, rosemary and nutmeg. Very different. Thanks.

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons of oil in a large ovenproof Dutch oven.
  2. Add sausages; saute for 25 minutes or until browned.
  3. Transfer sausages to a paper-towel lined platter and let drain.
  4. Add leeks and garlic to same Dutch oven.
  5. Saute for 8 minutes or until they begin to soften.
  6. Add in apples, rosemary, and sage; mix well.
  7. Add brandy and simmer 5 minutes or until mostly evaporated.
  8. Add canned tomatoes with juice, beans with 1/2 cup of reserved liquid, lima beans, 1 cup broth, tomato paste, and cloves; mix well.
  9. Return sausages to pan; season to taste with salt and pepper.
  10. Bring mixture to a boil; cover and place Dutch oven in a 350 degree oven for 30 minutes.
  11. Heat 1/4 cup olive oil in a large skillet.
  12. Add bread and saute for 25 minutes or until golden brown, stirring frequently.
  13. Mix together tomatoes and parsley in a large bowl.
  14. Add in the bread; mix well; season to taste with salt and pepper.
  15. Spoon bread mixture evenly on top of cassoulet.
  16. Bake uncovered for 15 minutes.

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