36 rolls of TP, 10 pounds of cheese and a bag of dove chocolate

We grilled steaks a week ago Sunday.  Snow last Thursday.  60 degrees today, warm, windy, thunderstorms, tornado warnings.  18 degrees expected for tonight.  55 degrees next Sunday. 



So, we will probably get slammed soon.  In anticipation I did the blizzard stock up - 36 rolls of TP, 10 pounds of cheese and a bag of dove chocolate.  Probably should stash a few bottles of wine as well.


Kroger was sampling Aidell's Sausages when I went in with Nate to pick up a few things.  He sampled each one, even the Andouille, which I warned him about.  I did pick up a garlic sausage that will be perfect for this Cassoulet style dish.

                      Pork Sausages with White Beans

Serving Size  : 6 
6        tablespoons  unsalted butter
2             ounces  bacon -- diced
1 1/2   cups  onion -- finely chopped
3         cloves  garlic -- minced
1/2      teaspoon  thyme leaves -- dried
1/2      cup  dry white wine
1 1/2   cups  diced tomato -- 14.5 oz can
1 1/4   cups  chicken stock
29       ounces  white beans, canned -- 2 cans, drained and rinsed
2         pounds  cooked pork sausages
5         cups  homemade bread crumbs -- 1/2" pieces (coarse)
1/4      cup  parsley -- chopped

1. Preheat oven to 325
2. Melt 2 Tablespoons of butter in a large braising pan, add bacon and cook until crisp.
3. Add onions, cook until tender.  Add garlic and thyme, sweat 1 minute.  Add wine, cook 1 minute.
4. Add tomatoes and cook until the sauce is thickened slightly. 
5. Add the stock and bean, bring to a simmer.
6. Add sausages and Bake in oven for 30 minutes.
7. Toast breadcrumbs in the remaining butter in a clean skillet.  Add parsley and season with salt.
8. Scatter breadcrumbs over the sausage mixture.  Broil, if desired for 1-2 minutes.

I have made this with chicken thighs (cooks covered in the oven for about an hour) and with regular smoked sausage.  Even better is chicken thighs with a little smoked sausage. But with the Aidell sausages this should be great.