Quick Sausage Cassoulet

Ingredients

  • 1 tablespoon olive oil
  • 1 package aidells artichoke & garlic sausage (4 links)
  • 2 onions, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh sage
  • 1 bay leaf
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 15-ounce can diced tomatoes, with juice
  • 1 19-ounce can white beans (cannellini, navy, or great northern), rinsed and drained
  • topping:
  • 1/2 cup finely ground fresh bread crumbs
  • 1 clove garlic, finely chopped
  • 1 tablespoon additional olive oil
  • 2 tablespoons additional finely chopped fresh flat leaf parsley

Cooking Instructions

  1. In a large sauté pan over medium heat, add the oil. Add the sausages and cook until browned on all sides, about 5 minutes. Transfer to a plate to cool then slice into 1-inch pieces.
  2. Return the pan to the heat and cook the onions and garlic until beginning to brown, about 8 minutes. Stir in the herbs, bay leaf, parsley, and tomatoes and bring to a boil. Reduce the heat and simmer until slightly thickened, about 5 minutes. Add sausage and beans and simmer until heated through, about 5 minutes.
  3. While the cassoulet simmers, make the topping: In a small sauté pan over medium heat, add the oil and heat until almost smoking. Add the breadcrumbs and sauté until lightly browned. Stir in garlic, parsley, and sauté 1 minute. Season to taste with salt and pepper.
  4. To serve, remove and discard the bay leaf. Transfer the bean mixture to a 1-quart serving dish and sprinkle with breadcrumb mixture. Serve immediately.