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Epicurious
March 1999

Smoked Sausage Cassoulet

Make this a day ahead for the best flavor.

Recipe information

  • Yield

    Serves 8 to 10

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

Need to make a substitution?

Preparation

  1. Step 1

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

    Step 2

    Add leeks and garlic to same pot. Sauté 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.

    Step 3

    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°F. oven 40 minutes, adding more broth if dry.)

    Step 4

    Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and sauté 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.

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