Sausage And White Bean "cassoulet"

I do not know what you feel, but I never cease to be grateful to these disciples. I am grateful for the record of every mistake they ever made, and for every blunder they ever committed, because I see myself in them. How grateful we should be to God that we have these Scriptures, how grateful to Him that He has not merely given us the gospel and left it at that. How wonderful it is that we can read accounts like this and see ourselves depicted in them, and how grateful we should be to God that it is a divinely inspired Word which speaks the truth, and shows and pictures every human frailty.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Cooking liv, Import	1	Servings

INGREDIENTS

4		Sweet italian sausage links
		about 10 oz skins
		pricked all over with a
		fork
1	t	Olive oil
2		Onions, halved and sliced
		thin lengthwise about 1
		1/2 cups
2		Garlic cloves, chopped fine
1 1/2	t	Mixed chopped fresh herbs
		such as thyme rosemary
		sage or 3/4 teaspoon
		mixed
		dried herbs crumbled
1		Bay leaf
1/2	c	Chopped scallion greens or
		fresh parsley leaves
		wash
		and dry before chopping
1		14 1/2 oz diced tomatoes
		including juice
1		19 oz white beans such as
		cannellini navy or
		great
		northern drained and
		rinsed
1	T	Olive oil
2		Firm white sandwich bread
		crusts discarded cut
		into
		1/4-inch dice
1		Garlic clove, chopped fine
2	T	Finely chopped fresh parsley
		leaves wash and dry
		before
		chopping

INSTRUCTIONS

In a medium skillet cook sausages in oil over moderate heat, turning
them, until browned on all sides and cooked through, about 8 minutes,
and transfer to paper towels to drain.  In fat remaining in skillet
cook onions and garlic, stirring, until  golden, and stir in herbs
(including bay leaf), scallions or parsley,  tomatoes with juice, and
salt and pepper to taste. Boil mixture,  stirring, 5 minutes. Cut
sausage into 1/4-inch thick slices. Add  sausage and beans to tomato
mixture and cook, stirring, until heated  through. Discard bay leaf and
keep "cassoulet" warm, covered.  In a small skillet heat oil over
moderately high heat until hot but  not smoking and saute bread until
pale golden. Stir in garlic,  parsley, and salt and pepper to taste and
saute, stirring, 1 minute.  Transfer "cassoulet" to a 1-quart serving
dish and cover evenly with  topping.  Yield: 2 servings  Recipe by:
Cooking Live Show #CL8987  Posted to MC-Recipe Digest V1 #902 by
"Angele and Jon Freeman"  <jfreeman@comteck.com> on Nov 12, 1997

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6419 Calories From Fat: 3831 Total Fat: 432.1g Cholesterol: 2825.5mg Sodium: 20514.7mg Potassium: 4477.2mg Carbohydrates: 160.2g Fiber: 31.2g Sugar: 16.4g Protein: 492.1g