Uck Sausage Cassoulet Recipe

Inspired by Warehouse Restaurant & Gallery

Time50m

Serves4

A hearty cassoulet featuring Uck sausage.

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Ingredients

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Proteins

1 1/8 lb (500 grams) Uck sausage

Legumes

14 1/8 oz (400 grams) White beans (canned, drained and rinsed)

Vegetables

1 piece Onion, diced

2 pieces Carrots, diced

2 pieces Celery stalks, diced

4 cloves Garlic, minced

1 tbs Fresh thyme leaves

2 pieces Bay leaves

Liquids

2 1/8 cup (500 ml) Chicken broth

2 tbs Tomato paste

0.42 cup (100 ml) Red wine (optional)

Seasonings

1 tsp Celtic sea salt

1 tsp black pepper

Method

Preparation

Prepare the Sausage

In a large skillet over medium heat, add the Uck sausage and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute.

Cooking

Combine Ingredients

Add the browned sausage back into the skillet along with the white beans, thyme, bay leaves, chicken broth, tomato paste, and red wine (if using). Stir to combine.

Simmer

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 30 minutes, allowing the flavors to meld together.

Final Touch

Season and Serve

Remove the bay leaves, taste the cassoulet, and adjust seasoning with salt and black pepper as needed. Serve hot in bowls.