American Style Cassoulet Recipe
American style cassoulet is a three meat cassoulet made with pork, lamb and sausages. Cooked with vegetables like onions, peas, tomatoes and carrots, the american style cassoulet is oven cooked to finish. Herbed with thyme and parsley along with peppy tomato sauce, the meaty american cassoulet is a laeyred bake topped off with breadcrumbs.
Ingredients
4 1/2 quarts water, divided
1 package(1 pound) dry green peas, rinsed
2 large onions, cut into wedges
1 bay leaf
2 pounds boneless lamb, cut into 1 1/2-inch cubes
2 pounds boneless pork loin, partially frozen and cut into 1/2-inch slices
1 pound garlic-flavored sausage links
1/2 cup Olive Oil, divided
1 cup coarsely chopped carrots
1 cup chopped onion
1 large clove garlic, minced
1 1/2 cups dry white wine
1 can (14 1/2 ounces) tomatoes
1/4 cup tomato paste
1/3 cup chopped parsley
1/2 teaspoon dried thyme, crushed
Salt
Pepper
1/2 cup coarse fresh bread crumbs
Directions
Place 2 quarts of the water, the peas, onion wedges and bay leaf in large, deep saucepan.
Bring to a boil over high heat; boil 2 minutes.
Remove from heat.
Cover and let soak 1 hour.
Drain peas; discard water.
Place peas and 2 quarts of the water in same saucepan.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 1 hour or until peas are tender, stirring occasionally.
Drain, reserving liquid.
Discard bay leaf.
Set peas aside; keep warm.
Brown meats, in batches, in 1/4 cup of the oil in Dutch oven over medium-high heat.
Return meats to Dutch oven; add carrots, chopped onion and garlic.
Cook and stir several minutes.
Add remaining 2 cups water, the wine, tomatoes, tomato paste, parsley and thyme.
Bring to a boil.
Reduce heat to low.
Cover and simmer 30 minutes, stirring occasionally.
Season to taste with salt and pepper.
Alternately layer peas and meat mixture in large, deep casserole.
Pour 1 cup of the reserved liquid over top.
Sprinkle with bread crumbs and drizzle with remaining 3/4 cup oil.
Bake at 375°F 1 hour.
Add additional reserved liquid if casserole becomes dry.
Bring to a boil over high heat; boil 2 minutes.
Remove from heat.
Cover and let soak 1 hour.
Drain peas; discard water.
Place peas and 2 quarts of the water in same saucepan.
Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 1 hour or until peas are tender, stirring occasionally.
Drain, reserving liquid.
Discard bay leaf.
Set peas aside; keep warm.
Brown meats, in batches, in 1/4 cup of the oil in Dutch oven over medium-high heat.
Return meats to Dutch oven; add carrots, chopped onion and garlic.
Cook and stir several minutes.
Add remaining 2 cups water, the wine, tomatoes, tomato paste, parsley and thyme.
Bring to a boil.
Reduce heat to low.
Cover and simmer 30 minutes, stirring occasionally.
Season to taste with salt and pepper.
Alternately layer peas and meat mixture in large, deep casserole.
Pour 1 cup of the reserved liquid over top.
Sprinkle with bread crumbs and drizzle with remaining 3/4 cup oil.
Bake at 375°F 1 hour.
Add additional reserved liquid if casserole becomes dry.
