Italian Sausage Cassoulet


prep 0:10       total 1:10


4 servings



1 onion, peeled and chopped
1 lb. baby carrots
1 can (15 oz.) white beans, drained
1 can (15 oz.) chopped tomatoes
1 lb. mild turkey sausage
1 cup red wine
1 tsp. chopped garlic (bottled is fine)
1 tsp. crushed thyme
Salt and black pepper to taste
1 bay leaf


In a large skillet, brown the sausage in olive oil on all sides, about 3 minutes on each side, then remove from the pan. In the drippings, saute the onion and garlic until almost translucent.

Deglaze the pan with the wine, let it start to bubble up, then add the canned tomatoes, the thyme, the bay leaf, and about 1 tsp of pepper. Stir in the beans and carrots, let this get bubbly, then put the sausages on top of that stuff, and cover.

Simmer for 25 minutes, stir, then simmer 25 more minutes. My carrots weren't all done at this point, so I took the sausages out and kept them warm, then turned the heat up to just above medium, and covered the pan again for 10 more minutes. Perfect!

Remove the lid, salt to taste, then serve with the sausages.

Author's Comments

This recipe is so delicious and easy! All in one pan. It's originally a slow cooker recipe, but I forgot to start it in the morning, so I made it on the stove top. How do I know it's good? Because my husband ate the veggie part of it and then said "Hey, I ran out of carrots! I'm getting more." In our 16 years together, he's never said those words before! We had slices of crusty baguette with it (I don't think I'd serve it over rice, like they suggest, but I guess if it's made in a slow cooker, it's more watery. On the stovetop, it got nice and thick, like a stew.) Found this on ivillage. To make it in the slow cooker, throw everything in the crock and cook on low for 8-10 hours.

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