Easy Cassoulet with Smoked Sausage and Ham
Cassoulet, a classic French comfort food that is perfect for a cold winter day, usually takes hours to prepare. This simplified version cuts the prep time dramatically and can be prepped the day before.
- 1/2 package Prairie Grove Farms Applewood Smoked Uncured Bacon, cut into lardons
- 1 package Prairie Grove Farms Smoked Uncured Sausage (4 links), cut into 1-inch pieces
- 1 1/2 cups chopped onion,
- 1 cup chopped celery stalks and/or leaves (see Notes)
- 1 cup finely chopped carrots
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1/2 pound chopped or shredded Prairie Grove Farms ham (see Notes)
- 2 14.5-ounce cans white beans (great northern or cannellini), rinsed and drained
- 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
- 1/2 cup chicken stock
- 1 1/2 cups diced tomatoes
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, slightly crushed
- 1 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- Preheat oven to 350 degrees.
- Heat a large skillet over medium high heat and add the bacon; cook until crispy and then remove the bacon with a slotted spoon and set aside. Add the sausage to the skillet, brown in the bacon fat, and then remove with a slotted spoon and set aside. Drain off excess fat from the skillet.
- Add the onion, celery, and carrots to the skillet and cook until slightly softened, about 3 minutes, stirring occasionally.
- Add the garlic and wine and deglaze the pan, using a wooden spoon to lift any of the browned bits from the bottom of the pan. Continue cooking until the wine is nearly evaporated.
- Combine the cooked vegetables with the bacon, sausage, ham, white beans, thyme, stock, and tomatoes in a large bowl and gently stir together. Pour into a 3-quart oven safe casserole dish or two smaller casserole dishes.
- Heat the olive oil and garlic cloves in a small skillet over medium high heat until the garlic is fragrant, about a minute. Remove the garlic cloves and discard; stir in the breadcrumbs until they are coated evenly with olive oil.
- Remove from the heat and combine with the parsley. Pour the breadcrumbs over the cassoulet and bake uncovered for 1 hour.
- Celery leaves flavor a dish as well as the stalks and are perfect to use in a recipe where the celery is cooked and doesn’t need to stay crunchy. Save leftovers from a Prairie Grove Farms ham for later use in casseroles like this. Remove the meat from the bone, shred it or chop it, and freeze in pre-portioned packages.
- Nutrition Facts
- Calories: 444, Total Fat: 25g, Saturated Fat: 6.6g, Trans Fat: 0g, Cholesterol: 48mg, Sodium: 804mg, Carbohydrate: 32.5g, Dietary Fiber: 5.8g, Sugars: 6.2g, Protein: 20.4g, Vitamin A: 49%, Vitamin C: 18%, Calcium: 9%, Iron: 16%