Categories: main - red meat
Ingredients
- 1/2 cup olive oil
- 10 cloves garlic, diced
- 1 medium white onion, diced
- 2 carrots, diced
- 4 stalks celery, diced
- 1 herb bouquet tied with kitchen string: 4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh thyme
- 1 dried bay leaf
- 2 cans cannellini beans, or 3 cups prepared white beans
- 2 quarts chicken stock
- 4 links spicy chicken Italian sausage
Directions
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In a large skillet, heat 1 tbsp olive oil in a large skillet over high heat.
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Season the sausage with salt, to taste, and carefully place in a single layer across the skillet.
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Cook the sausage for 3 to 5 minutes over medium-high heat or until browned.
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Turn the sausages and repeat on opposite side.
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Remove from heat and allow to rest for 5 minutes.
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Slice into 1/4-inch slices.
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In the same skillet, add the garlic, onion, carrots and celery to the oil from the sausage.
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Stir frequently, and cook until lightly brown around the edges.
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Add the herb bouquet, bay leaf, cannelini beans and chicken stock.
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Bring to a boil and simmer for 45 minutes to 1 hour.
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Stir in sausage and allow to cook for 10 more minutes.
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To serve, spoon cassoulet into bowls and serve with fresh crusty bread.