Best 3 Cassoulet Of Lentils With Chicken Sausage And Pork Recipes
Embark on a culinary journey as we explore the delectable cassoulet of lentils with chicken sausage and pork. This hearty and flavorful dish, rooted in the rich traditions of French cuisine, promises a symphony of textures and flavors that will tantalize your taste buds. Indulge in the goodness of tender lentils simmered in a savory broth, complemented by the succulent juiciness of chicken sausage and the savory richness of pork. Prepare to be captivated by the harmonious blend of spices and herbs that elevate this dish to new heights of culinary excellence.
Here are our top 3 tried and tested recipes!
CASSOULET OF LENTILS WITH CHICKEN, SAUSAGE AND PORK
This is a great dish to serve on a cold winter night. The recipe calls for green lentils, but you can use any kind of lentil you prefer. Serve this with a crisp salad and some crusty french bread for a fantastic meal, fit for company. Modified from a recipe I this from the BV Wine Society probably 10 years ago.
Provided by Simply Chris
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
- Add lentils, bay leaf and thyme and saute approximately 1 more minute.
- Add chicken stock.
- Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
- Cut the chicken and pork meat into 1 inch cubes.
- Slice the sausage into 1/2 inch thick slices.
- Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
- Remove chicken and pork from pan and sear sausages.
- Saute mushrooms separately with butter.
- Return lentils to heat.
- Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
- Add chopped chives for garnish.
Nutrition Facts : Calories 601.2, Fat 35.6, SaturatedFat 11.3, Cholesterol 118.8, Sodium 715.4, Carbohydrate 27.2, Fiber 12, Sugar 4, Protein 42.3
SAUSAGE CASSOULET
Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Time 6h40m
Number Of Ingredients 16
Steps:
- Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
- Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.
Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium
PORK AND LENTIL CASSOULET
This variation on cassoulet uses lentils instead of the traditional white beans. In place of pork, you may substitute beef bottom round. *EDIT*I have had a problem with the lentil's cooking well in the crock pot. I suggest that you pre-soak them for an hour prior to adding them to the crock pot and cook on high and allowing for an extra 1/2 hours cooking time if it's needed.
Provided by Annacia
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from pork and cut meat into 3/4-inch cubes.
- In a large nonstick skillet brown pork, onion, and garlic in hot oil.
- Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
- Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
- Garnish with a fresh rosemary sprig, if desired.
- Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.
Nutrition Facts : Calories 346.3, Fat 20.2, SaturatedFat 6.4, Cholesterol 60.5, Sodium 426.5, Carbohydrate 22.5, Fiber 7.1, Sugar 8.4, Protein 19.9
Tips:
- Choose the right lentils. Brown or green lentils hold their shape well and won't get mushy in the stew. Red lentils will break down more and create a thicker soup.
- Soak the lentils. Soaking the lentils for at least 30 minutes before cooking will help them cook more evenly and reduce the cooking time.
- Use a variety of vegetables. This recipe calls for carrots, celery, and onions, but you can also add other vegetables like potatoes, turnips, or parsnips.
- Don't overcook the sausage and pork. You want them to be cooked through, but not so much that they're dry and tough.
- Use a good-quality chicken broth. The flavor of the broth will be a big part of the final dish, so use a broth that you enjoy.
- Season the stew to taste. Add salt, pepper, and other spices to taste.
- Serve with a side of bread or rice. This stew is hearty and filling, but it's even better when served with a side of bread or rice.
Conclusion:
Cassoulet of Lentils with Chicken Sausage and Pork is a delicious and hearty stew that's perfect for a cold night. It's made with lentils, vegetables, chicken sausage, and pork, and it's simmered in a flavorful chicken broth. This stew is easy to make and can be tailored to your own taste. So next time you're looking for a warm and comforting meal, give this cassoulet a try.
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