This hearty and delicious Old World Pork with Sausage Cassoulet is thick, hearty and delicious. It’s comfort food at its finest.
There are always so many new recipes that I want to make and share with you here on my blog. Believe me, the list is very long. Because of that, I rarely go back through my own recipe archives to remake something I’ve already shared with you. Until now.
This recipe for Old World Pork with Sausage Cassoulet is the same recipe I shared with you three years ago, on October 24, 2012. The only thing I’ve done differently is added the word “sausage” to the title, updated the hideous photos, and re-written the instructions. Check out the original post and photos HERE. Ugh! They were awful! But the cassoulet itself deserves some much needed updated love, which is why I’m bringing it to you again.
This Pork and Sausage Cassoulet is the perfect meal to serve when it’s cold outside, and you have company over for dinner. The aroma that will waft from the kitchen as it simmers on the stovetop will make your guests feel like family as soon as they step through the front door.
Serve it alongside a big green salad and some crusty bread to sop up the juices because you won’t want to leave behind one drop of this deliciousness.
Serves: 8-10 Prep Time: 20 minutes Cook Time: 90 minutes
1 pork tenderloin (about 2 pounds), trimmed and cut into 1″ chunks
12 ounces kielbasa sausage, cut into 1″ chunks
salt and pepper
1 tablespoon olive oil
1 large onion, chopped
4 cloves, garlic, minced
2 tablespoon tomato paste
2 can (16 ounces) cannellini beans, drained
1 can (14.5 ounces) diced tomatoes with their liquid
2 bay leaves
2 teaspoons Herbs de Provence
1 cup water
2 tablespoons fresh squeezed lemon juice
2 tablespoons butter
-In a large Dutch oven over medium high heat, brown the pork chunks in the olive oil, stirring occasionally to brown all sides. Season with salt and pepper. Use a slotted spoon to remove the pork to a plate. Set aside.
-In the same pot, brown the sausage chunks, stirring occasionally. Use a slotted spoon to remove the sausage to the same plate with the browned pork.
-Reduce the heat to medium and add the onion, garlic and tomato paste, Cook, stirring occasionally for 2-3 minutes. Add the browned pork and sausage back into the pot with the onions and garlic.
-Add the beans, tomatoes, bay leaves, Herbs de Provence, water and lemon juice. Stir to combine and make sure to scrape up the browned bits from the bottom of the pan. Cover and simmer on low for 60 minutes.
-Remove the lid and continue to simmer on low, uncovered, for 30 minutes so the stew will reduce slightly and thicken. Right before serving add the butter, stir, and remove the bay leaves.
And, what good cassoulet recipe would be complete without one of my cute, hand painted Julia Child quote aprons? It is my hope that Julia, The French Chef herself, would approve… Bon Appétit!
If there is ever anything I can paint for you, from aprons, to glassware to tea towels, please do not hesitate to contact me or visit my shop on Etsy. Custom orders are always welcomed and always encouraged!