Smoked Sausage Cassoulet

Smoked Sausage Cassoulet

Published in Bon Appetit, March 1999

Make this a day ahead for the best flavor. Serves 8-10.

Ingredients:

• 2 tablespoons plus 1/4 cup olive oil
• 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
• 4 large leeks (white and pale green parts only), thinly sliced
• 6 large garlic cloves, chopped
• 1 medium apple, peeled, chopped
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons dried rubbed sage
• 1/2 cup brandy
• 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
• 3 15-ounce cans Great Northern beans, drained, liquid reserved
• 1 10-ounce package frozen baby lima beans, thawed
• 1 cup (or more) canned chicken broth
• 3 tablespoons tomato paste
• 1/2 teaspoon ground cloves
• 4 cups diced country-style bread
• 1 pound tomatoes, seeded, diced
• 1/2 cup chopped fresh parsley

Directions:

Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.

Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.
Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)

Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and sauté until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.