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I made this meal over the weekend - and have been enjoying it thru the week since. It is made to serve 8. The recipe comes from Wegman's magazine. Weggies is my mecca. It is the best grocery store on the face of the earth. So all applause and kudos to Weggies for this recipe.

I did attempt to make it a bit more healthful by using a hot italian turkey sausage link, and a reduced sodium chicken stock.

A very tasty and cozy meal..........



Autumn Cassoulet with Italian Sausage

• 2 lbs pork shoulder or boneless country ribs


• Wegmans Pan Searing Flour


• 3 Tbsp Wegmans Pure Olive Oil


• 2 medium cloves Food You Feel Good About Peeled Garlic, crushed


• 1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix


• 1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil


• 3 cans (15.5 oz each) Italian Classics Cannellini Beans, drained


• 1 cup dry white wine


• 1 1/2 cups Food You Feel Good About Chicken Culinary Stock


• 4 slices Wegmans Bacon, halved


• 8 sprigs fresh thyme


• 1 pkg (1 1/2 lbs total) Wegmans Mild Italian Sausage Links


• 1 cup Italian Classics Unseasoned Bread Crumbs


• 1 Tbsp Wegmans Basting Oil


• Salt and pepper to taste

Preheat oven to 350 degrees.
Coat pork evenly on all sides with pan-searing flour; pat off excess.
Heat olive oil in large braising pan on MEDIUM, until oil faintly smokes. Brown pork lightly on all sides, 5-8 min. Transfer to clean platter; set aside.


Reduce heat to MEDIUM-LOW. Add garlic and mirepoix; cook 2-3 min. Add tomatoes and beans; cook 2-3 min. Add wine, stirring to loosen browned bits on bottom of pan. Simmer 10-12 min to reduce by a third to syrupy consistency.


Add chicken stock. Return pork to pan; bring to simmer. Top meat with bacon and thyme. Cover; place on center rack of oven (place baking sheet under pan to catch overspill). Braise 1 hour 45 min.


Remove pan from oven; add sausage. Replace cover; braise 15 min.



Mix bread crumbs with basting oil.
Remove pan from oven; top with bread crumb mixture. Return to oven, uncovered. Bake 8-10 min until crust is golden brown.


Place pork and sausage on serving platter; top with sauce. Season to taste with salt and pepper.



Recipe featured in Wegmans Menu Magazine, Fall 2007.