“A cassoulet is everyday fare for a peasant but ambrosia for a gastronome”
– Julia Child
Ah, the rustic cassoulet. While its origins may be rooted in peasant fare, like many incredible cozy dishes, the masses have taken it and made it a staple in any home during the fall and winter seasons. As the fall season comes around, we’re always looking for a great recipe with Boulder Sausage that shines and makes for great leftovers. This recipe uses Boulder Sausage Italian Sausage link as a main protein component. One of our favorite content creators, Cook and Tell, has created something that will keep your family smiling and their bellies full! Head to their feed to find delicious meals and treats for all seasons!
The genius of this sausage recipe is that it combines simple ingredients to create something flavorful. If you want to add to this fantastic dish, grab some grilled bread or a bowl of rice.
- 1 package of Boulder Sausage Italian Sausage
- 1 cup of corn (fresh or canned)
- 1 cup diced red pepper
- 8oz can cannellini beans
- 1/4th cup vegetable oil
- 2 tablespoons flour
- 2 tablespoons chile powder
- 8oz can of tomato sauce
- 1 cup water
- 1/4th teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons brown sugar
- salt & pepper to taste
- grated parmesan cheese to top
- In one pan sautee sausage. Once firm, slice into pieces. Set aside
- In a second pan, heat oil over medium heat
- Stir flour and chile powder into the oil & cook until smooth
- Gradually add the corn, beans, peppers, tomato sauce, water, cumin, onion powder, garlic powder & brown sugar into the pan until thickened.
- Add in the sausage and let everything combine.
- Top with grated parmesan cheese
