There is nothing quite as tempting as this rustic casserole of creamy white beans and sausages with a touch of balsamic vinegar. Traditional cassoulet can take three days to prepare and is cooked in a cast-iron or earthenware casserole that is very wide on top to allow for the most amount of crust. It is a true labor of love. I’ve simplified the process by adding domestic pre-cooked sausage instead of duck confit, goose, or pork for an American touch.
There are so many American-cooked sausages to choose from: Consider Cajun-style andouille, sun-dried tomato, chicken-garlic, duck, or lamb varieties. Choose according to your particular taste preference. And remember to make sure that the sausage is already cooked, since that cuts down on your total cooking time. This recipe can be multiplied for a crowd.
