Italian Chicken Sausage Cassoulet

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About the Recipe:  A hearty bean and meat stew that’s perfect for those cold autumn days. It combines classic vegetables and seasoning that create a rustic one-pot supper.  Add the final crunchy croutons right before serving.  The heavy Dutch Oven pot keeps the stew warm for serving.

Cook’s Note:  I didn’t add salt or pepper since my canned products already contained seasonings. If you use salt free products, season to taste with salt and black pepper. I usually grill and then freeze our cooked chicken sausage as a time saver. While this classic dish takes hours in the oven, I updated the procedure to cook it on the stove top.  If you brown this under the broiler, watch it carefully as it will brown quickly. Many cassoulet recipes use a variety of sausages, but we used only Italian seasoned chicken sausage from Fresh Thyme supermarket.

pdf for Copy of Recipe – Italian Chicken Sausage Cassoulet

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