Quick cassoulet

Yield: 12 Servings

Measure Ingredient
1½ pounds Pork shoulder
2 pounds Lamb shoulder
2 tablespoons Canola oil
3 \N Onions; coarsely chopped
10 ounces Beef bouillon
¾ pounds Polish sausage links
84 ounces Baked beans; 3-28 oz cans

Trim and cut pork and lamb into 1" cubes. Freeze bones for soup. Brown meat in hot oil. Add oion and stir fry until onion colors. Add bouillion and cover. Braise on top heat or in oven at 350 degrees for 1 hour. Add sausage, cut in thick pieces, add a little boiling water and cover. Add a little boiling water occasionally if necessary. Continue braising for 30 mins. When meats are tender, remove from heat and stir in beans. Adjust for seasoning if needed. Possible seasonings-garlic, ketchup, dark sauce, salt, pepper or any seasonings you like. Freezes well.

Source Jean Hopkins-Mom Formatted for Mastercook by Carol Floyd--c.floyd@...

Recipe by: Jean Hopkins-Mom

Posted to MC-Recipe Digest V1 #883 by Carol & Bob Floyd <c.floyd@...> on Nov 04, 1997

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