Wednesday, January 14, 2009

Cheryl's cassoulet with merguez

A North African twist on a French favorite, using spicy Merguez sausages

1-2 tsp bacon fat or oil
4 merguez sausages
1 carrot, sliced
1/2 onion, sliced
2-3 cloves garlic, crushed
1 large can white beans
1 cup crushed tomatoes
1 bay leaf
1/2 tsp sage
1/4 tsp thyme
1/4-1/2 tsp salt
pinch of sugar
1/2 cup dry bread crumbs (crushed biscottes)

Heat bacon fat or oil in a cast-iron skillet on medium-high. Once hot, cook merguez sausages until dark and crispy. Set sausages aside. Cook onion, carrots and garlic in oil. Once onions are soft and start to brown, add white beans and tomatoes. Stir in herbs, salt and sugar. Reduce heat and simmer 20 minutes.

Cut sausages into bite-sized pieces and add to beans. Sprinkle bread crumbes evenly over top. Bake at 300° for 20 minutes.

Serve hot with French bread and green salad.

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