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Recipe Card
Breadcrumb Topping
ingredients
- 1/4 baguette, cubed
- 1 garlic clove, minced
- Kosher salt, to taste
- 1 tablespoon fresh herbs (rosemary, thyme and sage)
- 2 tablespoons olive oil
Cassoulet
ingredients
- 2 tablespoons olive oil
- 6 sausages (combination of mild Italian and chorizo)
- 1 onion, diced
- 2 garlic cloves, minced
- ½ can or (2 cups) 28 ounces Tuttorosso San Marzano Hand Crushed Tomatoes
- 3 cans cannellini beans, drained
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 bouquet garni (sage, thyme, and rosemary)
Method
Step 1
Preheat the oven to 400°F.
Step 2
In a food processor add all ingredients for the breadcrumbs mixture. Pulse a few times to combine. Set aside.
Step 3
Preheat on a skillet or Dutch oven pan over medium heat. Add olive oil and sausages into the pan. Brown sausages on both sides. Take the sausages out of the pan and set aside.
Step 4
Lower the heat and into the same pan add the onion. Saute for a few minutes until translucent. Add minced garlic and keep stirring.
Step 5
Add the beans and the Tuttorosso San Marzano Hand Crushed Tomatoes into the pan.
Step 6
Season with salt and black pepper and add the fresh herbs. Rinse the can with one cup of water and pour it into the pan. Simmer for 5 minutes until the liquids starts to reduce. Remove from the heat.
Step 7
Arrange the sausages into the pan, and top with breadcrumb mixture. Bake in the oven for 15-20 minutes until the breadcrumbs are toasted.
Step 8
Serve hot with crusty bread.