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Mini casserole of quick cassoulet with game sausage
Preparation
10 min
Cooking time
50 min
Servings
4
Ingredients
- 30 ml (2 tbsp) duck fat
- 1/2 medium onion, thinly sliced
- 1 large garlic clove, chopped
- 60 ml (1/4 cup) crushed tomatoes
- 125 ml (1/2 cup) veal stock
- 1 sprig of fresh thyme
- 1 small bay leaf
- 2 duck sausages with dried tomatoes (or other game sausages)
- 250 ml (1 cup) white beans, cooked
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 45 ml (3 tbsp) bread crumbs
Preparation
- Preheat the oven to 190°C (375°F).
- In a saucepan, heat the duck fat over medium-high heat.
- Sweat the onion for 2 to 3 minutes, stirring frequently.
- Add the garlic and cook for another minute, stirring continuously.
- Add the crushed tomatoes, veal stock, thyme and bay leaf.
- Reduce the heat and simmer for about 20 minutes, stirring frequently.
- Meanwhile, in another saucepan, cover the sausages with cold water.
- Bring to a boil over medium-high heat.
- As soon as the water starts to boil, remove the sausages and set aside.
- Add the beans to the first preparation and stir gently.
- Season with salt and pepper.
- Simmer for 5 more minutes.
- Place the mixture in the mini casseroles.
- In a skillet, heat the oil and butter over medium-high heat.
- Brown the sausages on all sides for about 2 minutes.
- Remove from the heat and let cool for 2 or 3 minutes.
- Cut the sausages into 2 to 3 cm (1 in.) slices.
- Add them to the bean mixture.
- Sprinkle with bread crumbs and cook in the oven for about 20 minutes.
- Serve hot.
