Cassoulet ii
8 servings
Ingredients
| Quantity | 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.~ |
Directions
TO ALL Submitted By DJ CHUANG SUBJ SMOKED SAUSAGE On 08-15-95