Serious Eats: Recipes
Italian 'Cassoulet' with Sausage and Beans
This is a kind of Mulberry Street-style cassoulet, inspired by a kind of easy mix of the French food I grew up eating at home and the Italian food I couldn't get enough of in my hometown of New York City. Garlicky, herbaceous pork sausage is nestled into a pot with canned cannellini beans, whole cloves of garlic, rosemary, and broccolini, then broiled into a brothy, bronzed one-pot, rustic dinner for two that comes together in just fifteen minutes.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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