Quick Cassoulet


Quick Cassoulet

Total Time: 1 Hour


  • 2 tablespoons olive oil $
  • 4 (4-inch) pork sausages, sliced (about 8 ounces) 
  • 4 (4-inch) lamb sausages, sliced (about 6 1/2 ounces)
  • 4 (4-inch) duck sausages, sliced (about 8 1/2 ounces)
  • Cooking spray
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot 
  • 1/2 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/2 cup dry white wine 
  • 1/4 cup cognac or brandy
  • 5 thyme sprigs
  • 2 bay leaves
  • 2 whole cloves
  • 1 cup fat-free, lower-sodium chicken broth
  • 3 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
  • 1 (4-ounce) piece French bread baguette
  • 1 1/2 tablespoons unsalted butter


  1. Preheat oven to 325°.
  2. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausages; cook 6 minutes, stirring frequently. Remove sausages from pan using a slotted spoon; drain. Wipe pan with paper towels, leaving browned bits on bottom of pan. Coat pan with cooking spray. Add onion and next 5 ingredients (through salt); cook 8 minutes, stirring occasionally. Add wine and cognac; bring to a boil. Cook 10 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
  3. Place thyme sprigs, bay leaves, and cloves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag, broth, beans, and tomatoes to vegetable mixture; stir to combine. Return sausages to pan; stir. Bring mixture to a boil, and remove from heat.
  4. Place bread in a food processor; pulse 10 times or until fine crumbs measure 2 cups. Melt butter in a large skillet over medium-high heat. Add crumbs to pan; sauté 5 minutes or until golden, stirring frequently. Sprinkle crumbs evenly over bean mixture. Bake at 325° for 40 minutes. Discard cheesecloth bag before serving.