John Myers
Cassoulet with Salsiccia
The perfect cassoulet with salsiccia recipe with a picture and simple step-by-step instructions.
- 4 St. Salsiccia Mettwurst
- 800 g Beans white ripe canned
- 1 Pc. Leek
- 1 Pc. Onion
- 4 Pc. Garlic cloves
- 4 disc Bacon, cut about 1mm thick
- 1 branch Rosemary
- 3 Pc. Bay leaf fresh
- 6 leaf Sage
- 1 tsp Chervil
- 1 Pc. Chilli pepper
- 1 tsp Paprika
- 2 Pc. Bun
- 4 tbsp Tomatoes happened
- 3 tbsp Olive oil
- Salt
- Pepper
- Cut the bacon into 2cm slices and fry them in a non-oiled pan until crispy, remove them, squeeze the sausage meat out of the salsiccias, shape them into small balls and fry them all over in the same pan. Take out of the pan.
- Peel the onions, cut in half and cut into strips. Peel and chop 2 cloves of garlic. Halve the leek lengthways, wash well and cut into strips. Now sauté the vegetables with 1 tablespoon of olive oil in the same pan as the meat. Chop the sage, chervil and rosemary and add to the pan with the bay leaf.
- Add meatballs and bacon, add beans with 1/3 of the juice. Stir in the tomatoes and let everything stand together for about 5 minutes on a low heat. Preheat the oven to 170 degrees.
- Cut the rolls into cubes and chop them with 1 tablespoon of olive oil, 2 cloves of garlic and the chilli pepper in the food processor to make fine crumbs.
- Season the bean mixture with salt, pepper and paprika and pour it into a baking dish, sprinkle with the crumbs, drizzle 2 tablespoons of olive oil over it and bake in the oven for about 15 minutes at top heat until the crumbs are nice and brown.
- Bread and a good wine go well with it Tip: Instead of salsiccia, you can also use fresh sausage.
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