Sausage Cassoulet

READY IN: 55mins

INGREDIENTS

  • 2tablespoonsolive oil, plus more for drizzling
  • 1 12 lbsmild Italian sausage, cut in chunks
  • 1red onion, chopped
  • 2tablespoons chopped garlic
  • 2tablespoons chopped fresh thyme (or 2 teaspoons dried)
  • salt
  • 18 teaspoon generous pinch cayenne (to taste)
  • 1cupwhite wine or 1 cupwater
  • 1 -28 oz/ 796 ml can diced tomato
  • 2 -19 oz/ 540 ml cans white beans, rinsed, drained
  • 4 thick slices bread (optional)
  • NUTRITION INFO

    Serving Size: 1 (353) g

    Servings Per Recipe:4

    Calories: 727.5

    Calories from Fat 481 g 66 %

    Total Fat 53.5 g 82 %

    Saturated Fat 17.4 g 87 %

    Cholesterol 97 mg 32 %

    Sodium 2064.2 mg 86 %

    Total Carbohydrate16.4 g 5 %

    Dietary Fiber 1.9 g 7 %

    Sugars 5.5 g 21 %

    Protein 34 g 67 %

    DIRECTIONS

  • Turn broiler to high and set rack 4 inches (10 cm) below it.
  • Heat oil in a large pot over medium heat. When oil is hot, add sausages and cook slowly, stirring occasionally, until no longer pink, 5 to 10 minutes.
  • Raise heat to medium-high and add onion and garlic. Cook, stirring often, until the sausages sizzle and brown and the vegetables soften and turn golden, 3 to 5 minutes.
  • Stir in thyme, pinch of salt and cayenne. Add wine and continue to cook, scraping up any browned bits from the bottom of the pot, until the liquid is reduced by half, 2 to 3 minutes.
  • Add tomatoes and half the beans, and bring to a boil. Reduce heat so mixture bubbles gently. Cook, uncovered, stirring occasionally, until mixture thickens and darkens, 10 to 15 minutes.
  • If adding a crumb crust, tear bread into bite-size pieces, place on a rimmed baking sheet, and broil in preheated broiler until crisp and browned, about 2 to 3 minutes, shaking the baking sheet to turn bread. Remove pan from broiler and cool.
  • Add remaining beans to the pot. If the mixture looks too thick, add more wine or water, 1/4 cup (60 mL) at a time. Heat for a few minutes, stirring occasionally.
  • Adjust seasonings and serve, topped with the bread (if using) and a drizzle of olive oil.
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