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About the Recipe: A hearty bean and meat stew that’s perfect for those cold autumn days. It combines classic vegetables and seasoning that create a rustic one-pot supper. Add the final crunchy croutons right before serving. The heavy Dutch Oven pot keeps the stew warm for serving.
Cook’s Note: I didn’t add salt or pepper since my canned products already contained seasonings. If you use salt free products, season to taste with salt and black pepper. I usually grill and then freeze our cooked chicken sausage as a time saver. While this classic dish takes hours in the oven, I updated the procedure to cook it on the stove top. If you brown this under the broiler, watch it carefully as it will brown quickly. Many cassoulet recipes use a variety of sausages, but we used only Italian seasoned chicken sausage from Fresh Thyme supermarket.
pdf for Copy of Recipe – Italian Chicken Sausage Cassoulet
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