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.
1 comment:
Sounds like mighty fine eating for fall weather.
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