For all of you Francophiles or those of you who have tasted a true, slow roasted Cassoulet, please accept my apologies for this quick knock off of a French classic. An authentic Cassoulet is made with beans, salt pork, lamb, goose or duck, rendered goose or duck fat and several kinds of sausage. It is a labor of love and may take up to a week to prepare all the ingredients in advance before assembling them into an, earthy, farmhouse casserole. Someday I hope to attempt the traditional version but in the meantime this Quick Sausage Cassoulet from Land O'Lakes has the basic elements of this famous dish and can be made in your camp oven in 30 minutes. This baked easily in my 8 inch oven with room to spare. Saute the garlic, onion and carrots over a full compliment of coals. Once the onions have softened, move the bottom coals to a ring of 8 around the outside, add the rest of the ingredients and bake with 12-14 coals on the lid. In 25 minutes the beans were bubbling and my mouth was watering from the aroma of garlic and fresh thyme emanating from my dutch oven. I didn't expect much from this shortcut Cassoulet but was pleasantly surprised and would highly recommend it for a filling campfire dinner.
Quick Sausage Cassoulet
2 Tblsp olive oil OR butter
2 medium (1/2 cup) carrots, chopped
1 medium (1/2 cup) onion, chopped
1 tsp finely chopped fresh garlic
2 (15 1/2-ounce) cans great Northern or navy beans, rinsed, drained
1/2 pound kielbasa, cut into 1/4-inch slices
1 (8-ounce) can tomato sauce
1/2 tsp dried or fresh thyme leaves
2 Tblsp chopped fresh parsley
3/4 cup dried bread crumbs
2 Tblsp melted butter
Combine parsley, bread crumbs and melted butter in small bowl; set aside.
Saute carrots, onion and garlic in olive oil or butter over a full compliment of coals; cook until onions are softened (3-5 minutes).
Combine kielbasa, tomato sauce, thyme and beans in a medium sized bowl.
Add to vegetables in dutch oven, stirring until well combined.
Sprinkle with bread crumb topping.
Bake at 350 degrees for 25-30 minutes or until bubbling and browned on top.
|Saute onion, garlic and carrots over a full compliment of coals|
Mmmmm, that sounds good and just think.. if one makes it tonight or for New Years it's got pork! A tradition in lots of households to eat pork to bring in the New Year for prosperity & good progress.ReplyDelete
Now I'm getting hungry... funny how that works! but that dish really looks good. Im gonna look up that traditional version of making it & poss give it a try too.
Happy New Year to you & yours!
Happy New Year Sassy! Let me know how your authentic Cassoulet turns out, would be great to make it in a camp oven. I think there many versions, some less labor intensive than others, making duck confit sounds a bit intimidating to me, might be easier to fly to France! LiddyReplyDelete
I love the fact that you post "time lapse pics" of each recipe,,, and these recipes are Incredible!! Found this site through my favorite.... Dutch Oven Madness!! You are all an amazing inspiration!! My Hubby and I have recently given up our house to take on a full time life of RV'ing and camping, and these recipes have saved my sanity!ReplyDelete
Thank you for your nice comments Vanessa and for stopping by, best of luck with your new exciting life style, happy cooking! LiddyDelete
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