Cassoulet en pot

Yield: 6 Servings

Measure Ingredient
½ pounds Bulk pork sausage
1 small Onion; sliced
1 Clove garlic; minced
2 tablespoons Parsley; minced
30 ounces Canned black-eyed peas; not drained
½ pounds Cooked ham; cubed
¼ cup Dry red wine

In skillet or slow-cooking pot with browning unit, cook sausage until lightly browned. Pour off excess fat. In slow-cooking pot, arrange alternate layers of sausage, onion, garlic, parsley, black-eyed peas, and ham. Pour wine over all. Cover and cook on low for 5 to 7 hours. Mixture is quite soupy, so serve in bowls. To make a complete meal, add corn muffins and a big green salad.

Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@...> on Nov 17, 1997

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