Italian Sausage Cassoulet

In this enticing rendition of cassoulet, Italian sausage takes the spotlight, complemented by the savory trio of peppers and onions. This variation melds the rustic charm of French cassoulet with the vibrant flavors of Italian cuisine. The dish's history is a testament to the amalgamation of culinary traditions, where regional influences intertwine. Italian sausages, with their diverse herbs and spices, add depth to the cassoulet, while the sweet, colorful peppers and aromatic onions contribute a Mediterranean touch. The recipe reflects the dynamic nature of culinary exchange, illustrating how dishes evolve across borders to create something uniquely delicious.

Originating from the southwestern regions of France, cassoulet traditionally incorporates meat, beans, and aromatic herbs, slow-cooked to perfection. This Italian-infused version pays homage to the historical exchanges of culinary ideas between France and Italy. The technique involves browning the flavorful Italian sausages, sautéing peppers and onions until tender, and then combining them with beans for a slow simmer, allowing the ingredients to meld into a rich, comforting cassoulet. This fusion dish seamlessly marries the heartiness of French cassoulet with the bold flavors of Italian sausage, creating a culinary tapestry that captures the essence of both gastronomic traditions.

StewMeatSausageBeansItalian

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Yield: 4 servings

Italian sausage with peppers, onions, and white beans.

Ingredients

  • 4 Italian sausages (hot or mild), skinned and crumbled
  • 1 bell pepper, chopped
  • ½ white onion, chopped
  • 2-3 cups chicken stock
  • 3 garlic cloves, chopped
  • 2 Tbsp. olive oil
  • 1 Tbsp. tomato paste
  • 3 roma tomatoes, seeded & chopped
  • 1 15.5 oz. can, white beans, rinsed
  • 2 Tbsp. Italian seasoning
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 1 bay leaf

Instructions

Brown

  1. 1.
    Heat the pan over medium-high heat and add 2 Tbsp. of olive oil until shimmering.
  2. 2.
    Add sausage to the pan and sear, turning and breaking it up until the meat is crumbled and browned on all sides.
  3. 3.
    Using a slotted spoon, remove the browned sausage from the pan and set aside on a paper towel-lined plate.

Sauté

  1. 4.
    Reduce the heat to medium and add the chopped peppers and onions to the pan. Saute until the vegetables begin to soften, about 10 minutes.
  2. 5.
    Add the chopped garlic and sauté for 1 minute.
  3. 6.
    Add 1 Tbsp. of Italian seasonings and blend.
  4. 7.
    Add 1 Tbsp. of tomato paste and stir into the seasoned vegetables. Allow it to toast and form a roux.
  5. 8.
    Return the browned sausage to the pan and blend.

Simmer

  1. 9.
    Add 1 cup of chicken stock to the pan and stir.
  2. 10.
    Add the rinsed can of white beans and chopped tomatoes and stir.
  3. 11.
    Add more stock until it's just covering the sausage and beans.
  4. 12.
    Add salt, pepper, 1 Tbsp. of Italian seasoning, and a bay leaf.
  5. 13.
    Stir and bring to a boil, then reduce to a simmer.
  6. 14.
    Simmer for 25-30 minutes until the broth has thickened and the beans have softened. If the beans are done and the broth still needs thickening, take some beans out with a slotted spoon, mash them, and stir them back into the broth.

Serve

  1. 15.
    Preheat the toaster oven to 400°F.
  2. 16.
    Spoon cassoulet into an oven safe dish or ramekin.
  3. 17.
    Top with shredded mozzarella cheese and a sprinkle of oregano.
  4. 18.
    Place into the toaster oven for 5-10 minutes, or until the cheese is melted to a golden color.