This simplified version of the classic French dish using quality butchers sausage dispenses with some of the traditional ingredients and you may use canned beans, (but try not to) condensing many steps into one. Serve with crusty bread!
1 tablespoon olive oil
1-2 lbs quality butchers sausage, (Mix flavours for variety)
1 1/2cupschicken stock
1 onion, sliced thin
1 leek, washed and chopped
3 carrots, cut into 1/2-inch pieces
3 parsnips, cut into 1/2-inch pieces
18-ounce tin whole tomatoes, drained and chopped.
Beans; You can soak and cook your own from a selection of haricot, cannellini, chickpeas or others as you prefer or 3 cans drained and rinsed (convenient, but not dried is cheaper; just soak and cook!).
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3 cloves garlic, crushed
1 cup plain breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons unsalted butter, melted
In a heavy ovenproof pot heat the oil over medium heat. Cook the sausage until well browned, breaking it up with a wooden spoon. Remove and drain on paper towels; set aside.( Browning is a matter of taste, alternatively remove the casing and blanche in boiling water then set aside.)
Pour off the excess oil. Add the onions and most of the garlic and the vegetables (not the tomatoes) and allow to soften for about 15 minutes.
Add the chicken stock, beans, thyme, salt, pepper, and the sausage and return to heat.
Mix well. Bring to a boil. Reduce heat immediately to low, cover, and simmer, stirring occasionally, about 1 hour.
Heat oven to 200° C, Gas Mark 6.
Alternatively, in a bowl, combine the breadcrumbs, parsley, butter, and remaining garlic. Sprinkle evenly over the cassoulet and place in the oven. Bake, uncovered, until the crust is golden brown, 10 to 15 minutes. But the cassoulet is good without breadcrumbs, if a little less cassoulet!
Makes 6 to 8 servings
|
