Crazy Good Cassoulet

If you've never had the pleasure of a good cassoulet make a reservation at your nearest french restaurant or try the recipe below. Friends in southern Oregon go to Smithfields in Ashland and Austinites the cassoulet at Justines is worth mentioning. You will thank me later! This recipe is inspired by our foodie friend Fred Mihm and celebrity chef Jamie Oliver. Fred's tip is to use a big pot so you won't catch your oven on fire! Wise words to live by folks...

4 mild sausages
1/2 lb prosciutto ends (duck confit or goose are  traditional choices as well)
EVOO
1 large sweet onion
3 carrots
2 cloves garlic
2 sprigs rosemary
2 sprigs thyme
2 handfuls dried porcini mushrooms
Sea salt
Ground black pepper
1/2 bottle red wine
1 large can peeled tomatoes
3 cans white beans
Breadcrumbs
1/2 cabbage


In a cassole or dutch oven warm EVOO over medium heat. Add prosciutto ends (or bacon) and fry. Put porcini mushrooms into a dish, cover with a pint of boiling water, and allow to soak until soft. Remove prosciutto and set aside. Cook German sausages in olive oil over medium heat. Chop onions, carrots, and dice garlic. Once sausages are done cooking remove and set aside. Add onions and carrots and cook in olive oil over medium heat. Drain the porcini mushrooms, reserving the liquid, add them to the pan and fry with onions and carrots, about 5 minutes. Tie herb sprigs together with string and add to the pan. Drain and rinse white beans and drain tomatoes. Preheat oven to 390 F degrees. Add red wine and simmer until the liquid has reduced by half, about 15 minutes. Add tomatoes, beans, porcini liquid, and prosciutto. Stir mixture carefully, bring to boil, then let simmer, about 15 minutes. Lay sausages onto the mixture, sprinkle with salt and pepper, and cover with breadcrumbs. Cover pan and cook in oven for about 30 minutes. Chop cabbage and stir into pan. Return to oven for remaining 10 minutes until the breadcrumbs and sausages are golden and crisp.

Recipe makes 4-6 servings