Cassoulet with Pork and Krakow Sausage
Main Dishes • French
Description
Cassoulet with Pork and Krakow Sausage
Ingredients
- Chicken Thighs 10 pieces
- Vegetable Oil 2 teaspoons
- Pork Skewers 15 oz
- Onion 1 head
- Garlic 6 cloves
- Passata Tomato Sauce 1 tablespoon
- Chicken Broth 3½ cups
- Dry White Wine 1½ cups
- Canned Tomatoes (Pelati) 15 oz
- Dried Chamomile 1 teaspoon
- Bay leaf 2 pieces
- Ground clove 1 teaspoon
- Canned Baby Beets 60 oz
- Krakow Sausage 15 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove excess skin and fat from the chicken thighs, pat them dry with paper towels, and season with salt and pepper. In a heavy-bottomed pot, heat the oil over medium heat. Sear half of the thighs for 10 minutes, then transfer to a plate and remove the browned skin. Repeat with the second half.
Step 2
Cut the pork into 2.5 cm pieces and also pat dry with paper towels, seasoning with salt and pepper. Pour out the chicken fat from the pot, leaving about 2 tablespoons, and sauté the pork in the hot fat for 10 minutes.
Step 3
Chop the onion, garlic, and thyme, and drain the liquid from the tomatoes. Add the onion to the pot, stir, and cook for about 5 minutes until softened. Then add the garlic and tomato paste, cooking for another 30 seconds. Pour in the broth and wine, add the tomatoes, thyme, bay leaves, and cloves. If anything is stuck to the bottom, scrape it with a spatula. Nestle the thighs in the liquid. Bring to a boil, reduce the heat, cover, and simmer for 40 minutes.
Step 4
Remove the lid and continue to simmer until the chicken and pork are tender, about 20-30 minutes.
Step 5
Remove the bay leaves and gently stir in the rinsed beans and diced sausage. Continue to simmer uncovered until the sausage and beans are heated through, about another 15 minutes.
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