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Categories:
sweet Italian sausage olive oil onions garlic fresh herbs bay leaf scallion greens tomatoes including juice white beans olive oil Bread garlic parsley
Viewed: 66 - Published at: 9 years agoIngredients
- 4 sweet Italian sausage links (about 10 ounces total) pricked all over with a fork
- 1 teaspoon olive oil
- 2 medium onions, halved and sliced thin lengthwise
- 2 garlic cloves, chopped fine
- 1 1/2 teaspoons mixed chopped fresh herbs such as rosemary, thyme and/or sage or 3/4 teaspoon mixed dried herbs, crumbled
- 1 bay leaf
- 1/2 cup chopped scallion greens or fresh parsley leaves (wash and dry before chopping)
- 1 (14 1/2-ounce) can diced tomatoes including juice
- 1 (19-ounce) can white beans such as cannellini, navy, or Great Northern, drained and rinsed
- 1 tablespoon olive oil
- 2 slices firm white sandwich bread, crusts discarded, cut into 1/4-inch dice
- 1 small garlic clove, chopped fine
- 2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)
Method
- In a medium skillet cook sausages in oil over moderate heat, turning them until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
- In fat remaining in skillet cook onions and garlic, stirring until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste.
- Boil mixture, stirring, 5 minutes.
- Cut sausage into 1/4-inch thick slices.
- Add sausage and beans to tomato mixture and cook, stirring, until heated through.
- Discard bay leaf and keep "cassoulet" warm, covered.
- In a small skillet heat oil over moderately high heat until hot but not smoking and saute bread until pale golden.
- Stir in garlic, parsley, and salt and pepper to taste and saute, stirring 1 minute.
- Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.
