Best 6 Smoked Sausage Cassoulet Recipes

EASY SMOKED TURKEY SAUSAGE CASSOULET

Steps:

• In Dutch oven or heavy pot, cook sausage in oil until brown on all sides.
• Remove sausage.
• Cook garlic, celery, and onion with thyme and rosemary in the same oil until tender.
• Add broth, crushed red pepper and sausage.
• Heat to boiling; reduce heat.
• cover and simmer 30 minutes.
• Add beans and brown sugar and cook 10 minutes longer.
• Garnish with sliced green onions.

SMOKED SAUSAGE CASSOULET

Steps:

• 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.
• 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.
• 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.)
• 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.

CROCK POT CHICKEN, SMOKED TURKEY SAUSAGE CASSOULET

Steps:

• In a slow cooker, combine chicken, leek, garlic, parsley, salt and pepper.
• Top with beans and sausage.
• Add white wine.
• Cover and cook on low 6 to 8 hours until chicken is tender.
• Serve with crusty french bread.
• Delicious.

SMOKED SAUSAGE SKILLET CASSOULET

Steps:

• In large heavy skillet, sauté thinly sliced onion and crushed garlic in oil over medium-high heat; stir in cored and chopped apple, rosemary, sage, tomatoes, northern beans, thawed lima beans, broth and tomato paste; stir to blend well.
• Add sausage; bring to a boil, cover, reduce heat; simmer for 20 to 30 minutes until thoroughly heated.
• Serve topped with croutons and chopped parsley.

SMOKED SAUSAGE CASSOULET

Steps:

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

SMOKED SAUSAGE CASSOULET

Steps:

• 1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat. 2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.