| 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 |
ts |
Olive oil |
| 2 |
md |
Onions; halved and sliced thin lengthwise (about 1 1/2 cups) |
| 2 |
|
Garlic cloves; chopped fine |
| 1 1/2 |
ts |
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 |
cn |
(14 1/2 oz) diced tomatoes including juice |
| 1 |
cn |
(19 oz) white beans such as cannellini, navy, or great northern, drained and rinsed |
| 1 |
tb |
Olive oil |
| 2 |
sl |
Firm white sandwich bread; crusts discarded, cut into 1/4-inch dice |
| 1 |
sm |
Garlic clove; chopped fine |
| 2 |
tb |
Finely chopped fresh parsley leaves (wash and dry before chopping) |
INSTRUCTIONS
FOR TOPPING
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:
“When I grow up, I want to be like Jesus.”