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.

Serves 8

Easy Cassoulet with Smoked Sausage and Ham
  1. 1/2 package Prairie Grove Farms Applewood Smoked Uncured Bacon, cut into lardons
  2. 1 package Prairie Grove Farms Smoked Uncured Sausage (4 links), cut into 1-inch pieces
  3. 1 1/2 cups chopped onion,
  4. 1 cup chopped celery stalks and/or leaves (see Notes)
  5. 1 cup finely chopped carrots
  6. 4 garlic cloves, minced
  7. 1/2 cup white wine
  8. 1/2 pound chopped or shredded Prairie Grove Farms ham (see Notes)
  9. 2 14.5-ounce cans white beans (great northern or cannellini), rinsed and drained
  10. 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
  11. 1/2 cup chicken stock
  12. 1 1/2 cups diced tomatoes
  13. 1/4 cup extra virgin olive oil
  14. 2 garlic cloves, slightly crushed
  15. 1 cup breadcrumbs
  16. 1/4 cup chopped fresh parsley
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add the onion, celery, and carrots to the skillet and cook until slightly softened, about 3 minutes, stirring occasionally.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the heat and combine with the parsley. Pour the breadcrumbs over the cassoulet and bake uncovered for 1 hour.
  1. 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.
  2. Nutrition Facts
  3. 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%
Prairie Grove Farms https://www.prairiegrovefarms.com/