PORK BELLY AND SMOKED SAUSAGE CASSOULET
Make and share this Pork Belly and Smoked Sausage Cassoulet recipe from Food.com.
Provided by ssej1078_1251510
Categories Pork
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Put the beans in a large pot and cover with cold water by 6 inches , soak overnight and then drain.
- season pork belly cubes with 1 tablespoons of the salt and 2 tsp of the pepper . Heat large pot preferably cast iron, over med- high heat.
- heat oven to 250 degrees.
- sear the belly pieces in the rendered belly fat until lightly browned about 2-3 minutes . add the onion celery carrots garlic bay leaves red pepper flakes, and thyme plus the remaining 1 tsp salt and 1 tsp pepper.
- sauté until the vegetables start to soften, about 5 minutes pour in the wine and simmer to slightly reduce about 3 minutes add the tomato paste and mustard and cook, stirring until the ingredients are combined.
- return the seared pork belly and its juices to the pot. add 1 qt of the chicken broth and bring to a simmer. then cover. and simmer for 60-70 minutes the pork belly will be cooked and slightly tender but should not fall apart.
- add the beans and remaining 1 qt broth, or enough to comfortably cover the beans by 2 inches. put in the oven and bake , uncovered, stirring the top crust into the beans every hour or so, until the beans are tender. about 3 1/2 hours. add a little more broth if needed to keep beans moist and submerged.
- Increase the oven temp to 450 cook for another 30 mins to form a crust on top of the bean mixture. push the crust to the middle of the pot. cook for another 15 mins to form a new crust. The cassoulet will have a deep brown crust and look rich. Cool for at least 30 mins before serving.
Nutrition Facts : Calories 1171.9, Fat 92.3, SaturatedFat 33, Cholesterol 136.9, Sodium 2395.6, Carbohydrate 48, Fiber 11.8, Sugar 7.6, Protein 35.3
PORK CASSOULET
Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare
Provided by Jack Monroe
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 16
Steps:
- Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
- Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
- Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.
Nutrition Facts : Calories 501 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium
BRITISH PORK CASSOULET
No-nonsense hearty meal that needs little or no side dishes - a great family meal - by Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Quickly pan-fry the strips of pork belly in the oil, followed by the sausages and back bacon chops, until well browned.
- Mix together the beans, onion, garlic, carrots and tomatoes in a bowl. Starting with a spoonful of the veg, inter-layer the vegetable mix and meats in a deep braising pan (about 3 litres capacity, 7.5cm deep, preferably one that will go on top of the stove - see Gary's tip, below). Place the bouquet garni in the centre as everything is being stacked.
- Pour just enough chicken stock on top to almost cover, then bring to a simmer on top of the stove (see Gary's tip). Sprinkle the breadcrumbs over the top and braise in the oven for about 1hr 20- 1hr 30 mins, until the meats are all tender and the top is golden brown. If the stock reduces while braising, simply pour a little more on top to moisten. Remove from the oven and allow to settle for 5 mins before serving. (Remember to take out the bouquet garni.)
Nutrition Facts : Calories 911 calories, Fat 60 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 7.5 milligram of sodium
OLD-FASHIONED SMOKED SAUSAGE AND BEAN CASSOULET
I recommend you make this cassoulet (not the topping) a day or a night before, the flavors strongly intensify when left in the fridge overnight, you can just warm on top of the stove, prepare and top with the bread topping, then bake.. Although I have listed canellini beans in the ingredients, you can use any beans that you like, use a dry smoked kielbasa sausage for this, this is an old-fashioned hearty dish with TONS of flavor!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Heat oil in a heavy oven-proof pot over medium heat.
- Add in sausage slices and saute until browned (about 10-15 minutes) remove with a slotted spoon to a plate.
- Add in more oil of needed and add in the leeks; saute for about 8 minutes or until softened.
- Add in chopped apple, rosemary and sage; mix to combine.
- Add in the brandy and simmer until ALMOST evapoarted (about 4-5 minutes).
- Mix in canned tomatoes with juice, canned beans with 1/2 cup reserved bean juice, the lima beans, 1 cup broth and tomato paste.
- Add in sausages and season with salt and pepper; bring to a boil, cover pot and transfer to a 350 degree oven for about 35 minutes (watch to see if the mixture is dry, if so add in more broth).
- Remove pot from the oven and prepare the following.
- Heat 1/4 cup oil in a heavy large skillet over medium heat.
- Add in bread cubes; saute until golden brown, stirring often (about 25 minutes).
- Combine the fresh chopped tomatoes and parsley in a large bowl; mix in the browned bread cubes.
- Season with salt and pepper and spoon on top of the warm cassoulet.
- Return to oven and bake uncovered 15 minutes longer.
Nutrition Facts : Calories 883.2, Fat 38.4, SaturatedFat 11.9, Cholesterol 117.6, Sodium 2581.8, Carbohydrate 83.6, Fiber 16.4, Sugar 11.5, Protein 44.9
SMOKED SAUSAGE CASSOULET
One of my favorites from Bon Apetit. Very hearty and so delicious. Tastes better with every day that passes.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons of oil in a large ovenproof Dutch oven.
- Add sausages; saute for 25 minutes or until browned.
- Transfer sausages to a paper-towel lined platter and let drain.
- Add leeks and garlic to same Dutch oven.
- Saute for 8 minutes or until they begin to soften.
- Add in apples, rosemary, and sage; mix well.
- Add brandy and simmer 5 minutes or until mostly evaporated.
- Add canned tomatoes with juice, beans with 1/2 cup of reserved liquid, lima beans, 1 cup broth, tomato paste, and cloves; mix well.
- Return sausages to pan; season to taste with salt and pepper.
- Bring mixture to a boil; cover and place Dutch oven in a 350 degree oven for 30 minutes.
- Heat 1/4 cup olive oil in a large skillet.
- Add bread and saute for 25 minutes or until golden brown, stirring frequently.
- Mix together tomatoes and parsley in a large bowl.
- Add in the bread; mix well; season to taste with salt and pepper.
- Spoon bread mixture evenly on top of cassoulet.
- Bake uncovered for 15 minutes.
SMOKED SAUSAGE SKILLET CASSOULET
Make and share this Smoked Sausage Skillet Cassoulet recipe from Food.com.
Provided by MsSally
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large heavy skillet, sauté thinly sliced onion and crushed garlic in oil over medium-high heat; stir in cored and chopped apple, rosemary, sage, tomatoes, northern beans, thawed lima beans, broth and tomato paste; stir to blend well.
- Add sausage; bring to a boil, cover, reduce heat; simmer for 20 to 30 minutes until thoroughly heated.
- Serve topped with croutons and chopped parsley.
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- Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
- Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
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