Cassoulet With Sausage

Name: Cassoulet With Sausage
Prep time: 5 h 45 min
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 bay leaves; 1 kilograms boneless leg of lamb or pork shoulder, trimmed and cut into 1 1/2-inch cubes; 397 grams whole San Marzano tomatoes, crushed; 4 carrots, halved crosswise; 0 teaspoons cayenne pepper; 2 stalks celery, halved crosswise; 454 grams dried great Northern beans, picked over and rinsed; 118 milliliters 1/2 ounce (about dried porcini mushrooms, rinsed; 355 milliliters dry white wine; 2 heads garlic (unpeeled), top 1/2 inch trimmed; 4 cloves garlic, smashed; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 680 grams sweet Italian sausage, pricked with a fork; 10 servings Kosher salt; 10 servings Kosher salt and freshly ground black pepper; 1 teaspoons freshly grated nutmeg; 3 Tbsps extra-virgin olive oil; 1 onion, chopped; 1 large onion, halved; 1 wide strip orange zest; 1 teaspoon dried oregano; 113 grams pancetta, diced; 340 grams pancetta, diced; 3 sprigs parsley; 710 milliliters cubed day-old sourdough bread; 2 teaspoons sugar; 3 sprigs thyme; 1 Tbsp tomato paste

Cassoulet With Sausage might be just the main course you are searching for. Watching your figure? This dairy free recipe has 867 calories, 54g of protein, and 48g of fat per serving. This recipe serves 10. This recipe covers 46% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cloves, sugar, garlic, and a few other things to make it today. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. From preparation to the plate, this recipe takes approximately 5 hours and 45 minutes.

Instructions

Put the beans in a large pot and add enough cold water to cover by 2 inches; bring to a boil and cook 5 minutes.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

Remove from the heat, cover and let stand 1 hour, then drain. Stick the whole cloves into the onion halves; add to the pot along with the carrots, celery and pancetta. Wrap the thyme, parsley and bay leaves in a piece of cheesecloth, tie with kitchen twine and add to the pot; cover with water by 1 inch. Bring to a boil, reduce the heat to medium, cover and simmer 1 hour.

Ingredients you will need

Whole Clove

Bay Leaves

Pancetta

Carrot

Parsley

Celery

Onion

Thyme

Water

Wrap

Equipment you will use

Kitchen Twine

Cheesecloth

Pot

Add 1 teaspoon salt.

Ingredients you will need

Salt

Nestle the sausage in the beans; add water to cover, if necessary.

Ingredients you will need

Sausage

Beans

Water

Add the garlic heads, cut-side down. Cover and cook until the beans are just tender but still hold their shape, turning the sausage halfway through, 20 to 30 minutes. Uncover and let cool to room temperature; cover and refrigerate overnight.

Ingredients you will need

Sausage

Garlic

Beans

Meanwhile, make the meat: Toss the lamb in a bowl with the sugar, oregano, cinnamon, nutmeg, ground cloves, cayenne, 1 tablespoon each olive oil and salt, and 1 teaspoon black pepper.

Ingredients you will need

Ground Clove

Black Pepper

Olive Oil

Cinnamon

Ground Cayenne Pepper

Oregano

Nutmeg

Sugar

Lamb

Meat

Salt

Equipment you will use

Bowl

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the lamb until browned, about 3 minutes per side; transfer to a plate.

Ingredients you will need

Olive Oil

Lamb

Equipment you will use

Dutch Oven

Add the pancetta to the pot; cook, stirring, until the fat renders, about 2 minutes.

Ingredients you will need

Pancetta

Equipment you will use

Pot

Add the onion and garlic and cook, stirring, until lightly golden, about 4 minutes.

Ingredients you will need

Garlic

Onion

Add the tomatoes, wine, tomato paste, porcinis and orange zest, then return the lamb to the pot.

Ingredients you will need

Tomato Paste

Orange Zest

Tomato

Lamb

Wine

Equipment you will use

Pot

Cut out a round of parchment paper and put directly on the surface of the meat. Bring to a simmer over medium heat, then reduce the heat to low, cover with the lid and cook until the lamb is tender, about 2 hours. (Adjust the heat as needed to maintain a gentle simmer.)

Ingredients you will need

Lamb

Meat

Equipment you will use

Baking Paper

Transfer the mixture to a large bowl and let cool to room temperature; cover and refrigerate overnight.

Equipment you will use

Bowl

Skim off any fat from the bean and lamb mixtures.

Ingredients you will need

Lamb

Remove the sausage and garlic heads from the beans. Slice the sausage into pieces and squeeze the garlic cloves from their skins; set aside. Discard the herb sachet, carrots, celery and onion halves from the beans. Discard the orange zest from the lamb.

Ingredients you will need

Garlic

Orange Zest

Carrot

Sausage

Celery

Beans

Onion

Lamb

Using a slotted spoon, transfer about half of the beans to a large Dutch oven and top with the lamb (just the beans and lamb, not the liquid).

Ingredients you will need

Beans

Lamb

Equipment you will use

Slotted Spoon

Dutch Oven

Add the sliced sausage and garlic cloves, then the remaining beans.

Ingredients you will need

Whole Garlic Cloves

Sausage

Beans

Pour in all the liquid from the lamb mixture.

Ingredients you will need

Lamb

Add enough of the bean cooking liquid to cover, if necessary.

Put the Dutch oven over medium-low heat and bring the mixture to a simmer, uncovered, about 40 minutes. Preheat the oven to 325 degrees F. Pulse the bread in a food processor to make coarse crumbs. Toss with the remaining 1 tablespoon olive oil.

Ingredients you will need

Olive Oil

Bread