Ingredients:
1 1/2 pounds Premio Premio’s Sweet Italian Sausage, casings removed and crumbled
2 medium onions, chopped
8 cloves garlic, minced
1 cup each low sodium chicken broth and beef broth
1 teaspoon dried sage
2 carrots, peeled and chopped
2 celery ribs, chopped
1/4 cup chopped fresh parsley
2 c upcanned chopped tomatoes, drained
Freshly grated Parmesan
Freshly made creamy polenta
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Italian Sausage and Cannellini Bean Cassoulet:
1. Heat a large Dutch oven over medium heat. Add the Premio Sweet Italian Sausage; stir until the sausage has browned lightly, about 7 to 11 minutes.
2. Add the onions, carrots, celery and parsley. Cook, stirring occasionally, for 5 minutes. Add the remaining garlic and cook for 30 seconds.
3. Add the tomatoes, sage, beans and broth, and continue cooking for 30 minutes. If you are able to get your hands on a Parmesan rind, throw it in while it is simmering. Adjust the seasoning as desired with salt and pepper. Serve over polenta, and be sure to have plenty of freshly grated Parmesan on hand.
SERVES: 6
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