Sausage Cassoulet Recipe
Ingredients
| Cooked beans | 2 Can (10oz), drained | |
| 1 jar (1 pound) diced carrots, drained | ||
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Instant minced onion | 2 Tablespoon | |
| 1 teaspoon mixed salad herbs, crumbled | ||
| Sausage package | 2 , quartered | |
| Stewed tomatoes | 1 Can (10oz) | |
| Parsley | 2 Tablespoon, chopped | |
Directions
1. Combine lima beans, carrots, celery, onion and salad herbs in a 10-cup baking dish.
2. Brown sausage patties, half at a time, in a medium-size skillet; remove with a slotted spoon and place over vegetables in baking dish. Pour all drippings from pan.
3. Add tomatoes to the pan; heat, scraping brown bits from bottom of pan, to boiling; pour over vegetable-meat mixture. Do not cover.
4. Bake in moderate oven (350°) for 30 minutes; stir lightly. Bake for another 30 minutes, or until thickened slightly. Sprinkle parsley over top.
2. Brown sausage patties, half at a time, in a medium-size skillet; remove with a slotted spoon and place over vegetables in baking dish. Pour all drippings from pan.
3. Add tomatoes to the pan; heat, scraping brown bits from bottom of pan, to boiling; pour over vegetable-meat mixture. Do not cover.
4. Bake in moderate oven (350°) for 30 minutes; stir lightly. Bake for another 30 minutes, or until thickened slightly. Sprinkle parsley over top.
Chef
