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Categories:
olive oil pork pork sausages bacon onion celery fennel seeds butter beans tomatoes zucchini chicken stock white wine thyme topping fresh breadcrumbs parsley butter
Viewed: 43 - Published at: 8 years agoIngredients
- 2 tbsp olive oil
- 1 lb pork, trimmed, diced
- 4 None pork sausages
- 4 slices bacon, chopped
- 1 None onion, chopped
- 1 stalk celery, chopped
- 1 tsp fennel seeds
- 1 (13.5 oz) can butter beans, drained, rinsed
- 1 (13.5 oz) can chopped tomatoes
- 1 None zucchini, chopped
- 1 cup chicken stock
- 1/2 cup white wine
- None None fresh thyme sprigs
- None None FOR THE TOPPING
- 1/2 cup fresh breadcrumbs
- 2 tbsp chopped fresh flat-leaf parsley leaves
- 2 1/2 tbsp butter, melted
Method
- Preheat oven to 350°F. Heat 1 tbsp oil in a Dutch oven over high heat. Brown diced pork for 3-4 mins. Remove from pan.
- Add sausages and cook for 4-5 mins, turning occasionally. Remove from pan and chop.
- Reduce heat to medium. Add remaining oil and saute bacon, onion, celery and fennel seeds for 3-4 mins, until onion is tender. Return pork and sausages to pan along with remaining ingredients. Bring to a boil then cover and transfer to oven. Bake for 30 mins. Remove lid and bake for 30 mins.
- Meanwhile, to make the topping, combine breadcrumbs, parsley and butter. Sprinkle over surface of cassoulet. Bake for another 20-25 mins, until breadcrumbs are golden brown and pork is tender.
