Cassoulet ii

Yield: 8 servings

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
\N \N 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
\N \N Cheesecloth bag and set aside.~
2 eaches Brown bacon in a Dutch oven or ovenproof kettle; remove and set aside.
\N 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
\N \N 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.~


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