Cassoulet with Pork and Krakow Sausage

Main Dishes | French cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cassoulet with Pork and Krakow Sausage

Ingredients

Chicken Thighs - 10 pieces
Vegetable Oil - 2 teaspoons
Pork Skewers - 15.9 oz
Onion - 1 head
Garlic - 6 cloves
Passata Tomato Sauce - 1 tablespoon
Chicken Broth - 3½ cups
Dry White Wine - 1½ cups
Canned Tomatoes (Pelati) - 14.1 oz
Dried Chamomile - 1 teaspoon
Bay leaf - 2 pieces
Ground clove - 1 teaspoon
Canned Baby Beets - 60 oz
Krakow Sausage - 15.9 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove excess skin and fat from the chicken thighs, pat them dry with paper towels, and season with salt and pepper. In a heavy-bottomed pot, heat the oil over medium heat. Sear half of the thighs for 10 minutes, then transfer to a plate and remove the browned skin. Repeat with the second half.

Step 2

Cut the pork into 2.5 cm pieces and also pat dry with paper towels, seasoning with salt and pepper. Pour out the chicken fat from the pot, leaving about 2 tablespoons, and sauté the pork in the hot fat for 10 minutes.

Step 3

Chop the onion, garlic, and thyme, and drain the liquid from the tomatoes. Add the onion to the pot, stir, and cook for about 5 minutes until softened. Then add the garlic and tomato paste, cooking for another 30 seconds. Pour in the broth and wine, add the tomatoes, thyme, bay leaves, and cloves. If anything is stuck to the bottom, scrape it with a spatula. Nestle the thighs in the liquid. Bring to a boil, reduce the heat, cover, and simmer for 40 minutes.

Step 4

Remove the lid and continue to simmer until the chicken and pork are tender, about 20-30 minutes.

Step 5

Remove the bay leaves and gently stir in the rinsed beans and diced sausage. Continue to simmer uncovered until the sausage and beans are heated through, about another 15 minutes.