Best 2 Braised Sausage And Beans Recipes

Braised sausage and beans is a hearty and flavorful dish that is perfect for a cold winter day. The sausage and beans are slowly cooked in a flavorful sauce, resulting in a tender and succulent dish that is packed with flavor. This dish is also very easy to make, making it a great option for busy weeknights. There are many different recipes for braised sausage and beans, so you can easily find one that suits your taste. Whether you prefer a spicy or mild dish, there is a recipe out there for you. So what are you waiting for? Gather your ingredients and start cooking!

Let's cook with our recipes!

BRAISED SAUSAGE AND BEANS

Braised Sausage and Beans image

Simmer frozen honey-glazed carrots, beans, and seasonings with kielbasa sausage for a rib-sticking main course that won't break the bank.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (10 oz) frozen honey glazed carrots
1 package (14 oz) fully cooked kielbasa sausage, cut into 4 pieces, halved lengthwise
2 cans (15.5 oz each) great northern beans, drained, rinsed
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon dried thyme leaves

Steps:

In 12-inch nonstick skillet, heat oil over medium heat. Add onion, garlic, frozen carrots and sausage; cook 5 to 7 minutes, stirring occasionally, until onion and carrots are tender and sausage is no longer pink.
Stir in beans, chicken broth and thyme. Heat to boiling. Cover; reduce heat to medium-low, and cook about 5 minutes or until hot.

Nutrition Facts : Calories 620, Carbohydrate 54 g, Cholesterol 60 mg, Fat 4, Fiber 18 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1710 mg, Sugar 11 g, TransFat 1 1/2 g

WILD MALLARD DUCK CASSOULET WITH DUCK CONFIT, WHITE BEANS, SURRY COUNTY SAUSAGE, BRAISED GREENS, AND POACHED DUCK FOIE GRAS

Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons butter
1 tablespoon minced shallot
2 cups cooked white beans
1 cup shredded duck confit
4 links smoked sausage, peeled, sliced into half moons, (recommended: Surry County) rendered slightly
1 cup reserved white bean cooking liquid
1 cup duck stock, if necessary
2 pounds cooked local braising greens, such as collards, kale, chard and frisee
Kosher salt and freshly ground black pepper, to taste
4 wild mallard duck breasts
Salt and freshly ground black pepper
4 tablespoons clarified butter, plus 2 tablespoons whole butter
2 cloves garlic
2 sprigs rosemary
6 ounces duck foie gras, cut into 4 portions
Kosher salt and freshly ground white pepper

Steps:

Preheat oven to 350 degrees F.
For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm.
For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing.
For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout.
In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy.

Tips:

Choose the right sausage: For the best flavor, use a high-quality sausage made with fresh, natural ingredients. Look for a sausage that is not too lean, as the fat will help keep the meat moist and flavorful.
Brown the sausage before braising: Browning the sausage before braising it will help to develop its flavor and give it a nice color. Be sure to brown the sausage in a large skillet over medium-high heat until it is browned on all sides.
Use a variety of beans: For a more complex and flavorful dish, use a variety of beans, such as white beans, black beans, and kidney beans. You can also add other vegetables, such as corn, carrots, and celery.
Simmer the braise low and slow: To ensure that the sausage and beans are cooked through and tender, simmer the braise low and slow for at least 1 hour. The longer you simmer the braise, the more flavorful it will be.
Serve with your favorite sides: Braised sausage and beans is a hearty and flavorful dish that can be served with a variety of sides, such as rice, mashed potatoes, or bread.

Conclusion:

Braised sausage and beans is a classic comfort food dish that is easy to make and loved by people of all ages. With its simple ingredients and delicious flavor, this dish is sure to become a favorite in your home. So next time you're looking for a quick and easy meal that is also packed with flavor, give braised sausage and beans a try. You won't be disappointed!