(NAPSA) – If you’re one of those people who order cassoulet whenever you see it on the menu, you have lots of company. Most people love cassoulet and order it because it’s a dish they think is hard to make at home. Well, here’s a recipe that shows this French dish is really simple to make yet complex in flavor:
Ingredients
- 1 teaspoon olive oil
- 1/2 pound smoked sausage fully cooked, cut in 2-inch lengths
- 1/2 pound Italian sausage links fresh, cut in 2-inch lengths
- 2 cups onion chopped
- 3 cloves garlic peeled and minced
- 1 can tomatoes diced, 28-ounce, including liquid
- 1 teaspoon thyme leaves dried
- 1/2 teaspoon rosemary dried, crushed
- 2 whole bay leaves
- 1/4 teaspoon cloves ground
- 1 can white beans drained and rinsed, 14- to 15-ounce, cannellini or great northern
Instructions
- Heat oil in a large, heavy skillet over medium heat. Add sausages and saute until brown, about 10 minutes. With a slotted spoon, transfer sausages to drain in a paper towel-lined bowl.
- Discard all but 1 teaspoon pan drippings. Add onion to hot pan drippings and cook until tender. Add garlic and saute only until fragrant, about 30-40 seconds.
- Stir in tomatoes with liquid, thyme, rosemary, bay leaves, cloves and beans.
- Bring mixture to a gentle boil. Return sausage to pan. Cover and gently simmer for 30 to 40 minutes to allow flavors to develop.
- Remove bay leaves. Serve cassoulet in individual shallow soup bowls.
Notes
For more recipes from the National Hot Dog & Sausage Council, go to www.hot-dog.org. To receive a free recipe booklet, 'Sausage Recipes From Around the World,' send a stamped, self-addressed, business-sized envelope to Sausage Recipes, 1150 Connecticut Ave, NW, 12th Floor, Washington, DC 20036.
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