Pineapple Sausage and Cider Cassoulet

Soak 2 cups of cassoulet beans for at least 4 hours or overnight. Add to a pot with carrot, celery, onion, leek and salt-cover with cold water. Bring to a boil for 15 m in it’s then lower it to a simmer for an hour ish. Check after 45 minutes. Remove the vegetables and strain off the beans.

🥘: in a cast iron or roasting pan, add in 1/4 cup of cubed bacon and heat to medium high. Once rendered add in 1.5 cups of cubes kind oyster mushrooms and cook for 3 minutes. Season the mushrooms with a little bit of salt and pepper and remove the bacon and mushrooms. 

Add 4 good quality sausages (I’m using @socomeatco cause they’re the best) to the pan and sear on both sides. Remove from the pan and add in 1/2 cup each diced shallot/carrot/leek, 2 crushed cloves of garlic, and a pad of butter. Sauté until fragrant then season with salt and pepper. 

Add in the mushrooms, the strained beans and the sausage and then crank the heat as high as it will go. Deglaze with one cup of chicken stock and one cup of cider (I’m using @drinkgoldenstate ) and bring to a boil. 

Transfer the pan uncovered into a 450f oven for 45-1 hour or until the top has crisped and the liquid thickens. Allow to cool for at least 20 minutes before serving. 

Garnish with herbed breadcrumbs, chive and lemon and cancel all ur plans and watch an entire season of a show ✌🏽 love y’all, if you got this far drop a 🚀