Smoked Sausage Cassoulet

This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving.

Yield: 8 servings (serving size: 1 cup cassoulet, 1 teaspoon cheese, and 1 teaspoon parsley)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 0.0%
  • Fat: 7.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 22.2g
  • Carbohydrate: 23.8g
  • Fiber: 4.6g
  • Cholesterol: 48mg
  • Iron: 2.9mg
  • Sodium: 627mg
  • Calcium: 89mg

Ingredients

  • 2 bacon slices
  • 2 cups chopped onion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (14.5-ounce) cans diced tomatoes, drained
  • 2 (15-ounce) cans Great Northern beans, rinsed and drained
  • 1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
  • 1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
  • 8 teaspoons finely shredded fresh Parmesan cheese
  • 8 teaspoons chopped fresh flat-leaf parsley

Preparation

  1. 1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
  2. 2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
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