# Components:
→ Proteins
01 - 6 pork sausages (e.g., Toulouse or Italian-style)
02 - 200g smoked bacon or pancetta, diced
→ Legumes
03 - 800g canned white beans (e.g., cannellini or Great Northern), drained and rinsed
→ Aromatics & Vegetables
04 - 1 large onion, finely chopped
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 400g canned chopped tomatoes
→ Liquids
09 - 500ml low-sodium chicken stock
10 - 120ml dry white wine
→ Herbs & Spices
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 teaspoon smoked paprika
15 - Freshly ground black pepper, to taste
16 - Salt, to taste
→ Topping
17 - 60g fresh breadcrumbs (use gluten-free if necessary)
18 - 2 tablespoons chopped fresh parsley
19 - 2 tablespoons olive oil
# Directions:
01 - Preheat your oven to 180°C (350°F).
02 - Heat 1 tablespoon of olive oil in a large, oven-safe Dutch oven or casserole over medium heat. Sear the sausages on all sides until browned, approximately 8 minutes. Remove from the pot and set aside.
03 - Add the diced bacon or pancetta to the same pot and cook until golden brown and crisp, about 5 minutes.
04 - Incorporate the chopped onion, diced carrots, celery, and minced garlic into the pot. Sauté until the vegetables soften, approximately 8 minutes.
05 - Stir in the smoked paprika, dried thyme, dried rosemary, and bay leaves. Cook for 1 minute until fragrant.
06 - Pour in the dry white wine and simmer for 2 minutes, scraping the bottom of the pot to lift any browned bits.
07 - Introduce the chopped tomatoes and chicken stock to the pot. Add the drained and rinsed white beans and mix thoroughly.
08 - Nestle the browned sausages back into the mixture. Season generously with salt and freshly ground black pepper.
09 - Bring the contents of the pot to a gentle simmer. Cover the pot and transfer it to the preheated oven. Bake for 50 minutes.
10 - While the stew is baking, combine the fresh breadcrumbs with chopped parsley and 1 tablespoon of olive oil in a small bowl.
11 - After the initial baking period, remove the pot from the oven, uncover it, and evenly sprinkle the breadcrumb mixture over the top. Return the pot to the oven, uncovered, and bake for an additional 20 minutes, or until the topping is golden brown and crisp.
12 - Remove the bay leaves from the stew. Allow the cassoulet to rest for 10 minutes before serving hot.
