astray recipes: Cassoulet ii

Measure	Ingredient
3 eaches	Parsley sprigs
1 each	Bay leaf
12 eaches	Cloves,whole
¼ pounds	Bacon,sliced
1 pounds	Pork,cut in 1" cubes
2 cups	Onion,chopped
2 eaches	Garlic cloves,minced
2 cups	Beef broth
½ cup	Tomato puree
½ teaspoon	Thyme,dried leaf
1 pounds	Polish sausage
	Water,boiling
1 can	Kidney beans,white(20oz)
¼ cup	White wine,dry
½ teaspoon	Tabasco sauce
1 each	Tie a bouquet garni (parlsey, bay leaf and 4 whole cloves) in a
	Cheesecloth bag and set aside.~
2 eaches	Brown bacon in a Dutch oven or ovenproof kettle; remove and set aside.
pounds	Off bacon fat.~
3 eaches	Brown pork in the same kettle; set aside.~
4 eaches	Saute onion and garlic until soft; return pork and bacon to kettle.~
5 eaches	Add broth, tomato puree, thyme and bouquet garni; bring to a boil.~
6 eaches	Uncover; simmer slowly 1 hour.~
7 eaches	Meanwhile, cook sausage in boiling water 30 minutes; remove sausage from
	Water and bouquet garni from kettle.~
8 eaches	Add beans, wine and Tabasco sauce to kettle; mix well.~
9 eaches	Cut slits in sausage; place a clove in each slit.~
10 eaches	Place sausage over bean mixture; bake 1 hour, uncovered, in preheated
350 eaches	Oven.~
11 eaches	Serve with additional Tabasco sauce is desired.~

cassoulet ii