French Cassoulet with Chipolata Sausages
Main Dishes • French
Description
French Cassoulet with Chipolata Sausages
Ingredients
- Bacon 4 pieces
- Sausages 0 lbs
- Crushed Tomatoes in Their Own Juice 20 oz
- Fresh Rose Hips 1 sprig
- Thyme 5 sprigs
- Bay leaf 2 pieces
- Spanish onions 2 heads
- Leek 2 stalks
- Ocean salt a pinch
- Ground Black Pepper a pinch
- Ciabatta 1 piece
- Garlic 4 cloves
- Olive Oil to taste
- Canned Baby Beets 20 oz
- White Beans 20 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F on the grill setting.
Step 2
Prepare the base for our cassoulet. Take 4 strips of bacon and cut them into large cubes. In a preheated deep skillet, pour in 2 tablespoons of olive oil and add the bacon. Cut the onion in half and slice it into strips, then add it to the skillet. Crush three cloves of garlic with a knife and add them to the onion and bacon. Now add four sprigs of thyme, two bay leaves (if you have fresh, use that), and half a sprig of rosemary. Tear the herbs by hand, separating them from the stems. Add them to the skillet and stir. Take the leek, separate the white part from the green, trim the roots, cut it in half, and rinse each layer thoroughly under running water from the base of the stalk. Slice the leek into half-rings about one centimeter thick. Add it to the skillet and stir. Pour about 200 ml of boiling water from a kettle into the skillet.
Step 3
While the water evaporates, prepare the sausages. Heat a skillet (preferably one that can go in the oven), add 2 tablespoons of olive oil, and place the sausages, making sure they are separated. Sear for about a minute on all sides and then place them in the oven for 15 minutes.
Step 4
The water has evaporated and our base has started to fry again. Add all the beans with their juice and the tomatoes. Add salt and pepper. Be sure to taste for seasoning. Let it simmer over medium heat.
Step 5
Make the breadcrumbs. Take the ciabatta (you can use any wheat bread), cut it into four pieces, and place it in a food processor. Add a clove of garlic and 2-3 tablespoons of olive oil. Blend until crumbly.
Step 6
Remove the sausages from the oven. Transfer the base of our cassoulet to a deep baking dish, sprinkle with half of the breadcrumbs, place the sausages on top, and sprinkle the remaining breadcrumbs over them. The fresh herbs that are left, drizzle with olive oil, tear by hand, and place on top.
Step 7
Place the baking dish in the oven and bake until the breadcrumbs are golden brown.
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