Best Braised Sausage And Beans Recipes

WILD MALLARD DUCK CASSOULET WITH DUCK CONFIT, WHITE BEANS, SURRY COUNTY SAUSAGE, BRAISED GREENS, AND POACHED DUCK FOIE GRAS

Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons butter
1 tablespoon minced shallot
2 cups cooked white beans
1 cup shredded duck confit
4 links smoked sausage, peeled, sliced into half moons, (recommended: Surry County) rendered slightly
1 cup reserved white bean cooking liquid
1 cup duck stock, if necessary
2 pounds cooked local braising greens, such as collards, kale, chard and frisee
Kosher salt and freshly ground black pepper, to taste
4 wild mallard duck breasts
Salt and freshly ground black pepper
4 tablespoons clarified butter, plus 2 tablespoons whole butter
2 cloves garlic
2 sprigs rosemary
6 ounces duck foie gras, cut into 4 portions
Kosher salt and freshly ground white pepper

Steps:

Preheat oven to 350 degrees F.
For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm.
For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing.
For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout.
In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy.

BRAISED COLLARD GREENS WITH CRANBERRY BEANS AND ANDOUILLE SAUSAGE

BRAISED COLLARD GREENS WITH CRANBERRY BEANS AND ANDOUILLE SAUSAGE image

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1/4 pound andouille sausage, sliced
3 garlic cloves, minced
1 quart chicken broth
1 3/4 pounds cranberry beans, shelled
2 bunches collard greens (about 2 pounds), ribs removed and leaves cut into 1-inch strips
Kosher salt, for seasoning
Hot sauce, for serving
Cooked rice, for serving.

Steps:

1. Heat oil in a large skillet over medium heat. Add sausage and garlic, and cook, stirring, until sausage is golden and garlic fragrant, about 3 minutes. 2. Stir in the broth and beans; simmer, covered, for 1 hour. Stir in the collards and continue to simmer, uncovered, until beans are tender and liquid has thickened, about 30 minutes longer. Season with salt, to taste. Serve with hot sauce, over rice.

BRAISED SAUSAGE AND BEANS

Braised Sausage and Beans image

Simmer frozen honey-glazed carrots, beans, and seasonings with kielbasa sausage for a rib-sticking main course that won't break the bank.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (10 oz) frozen honey glazed carrots
1 package (14 oz) fully cooked kielbasa sausage, cut into 4 pieces, halved lengthwise
2 cans (15.5 oz each) great northern beans, drained, rinsed
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon dried thyme leaves

Steps:

In 12-inch nonstick skillet, heat oil over medium heat. Add onion, garlic, frozen carrots and sausage; cook 5 to 7 minutes, stirring occasionally, until onion and carrots are tender and sausage is no longer pink.
Stir in beans, chicken broth and thyme. Heat to boiling. Cover; reduce heat to medium-low, and cook about 5 minutes or until hot.

Nutrition Facts : Calories 620, Carbohydrate 54 g, Cholesterol 60 mg, Fat 4, Fiber 18 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1710 mg, Sugar 11 g, TransFat 1 1/2 g

BRAISED PORTUGUESE SAUSAGE AND BLUE LAKE GREEN BEANS

Braised Portuguese Sausage and Blue Lake Green Beans image

Portuguese Sausage, Fresh Blue Lake Green Beans and Baby Rose Red Potatoes braised in vegetable stock and Riesling Wine.

Provided by Potagekempcc

Categories Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs winter savory
2 sprigs winter savory
2 sprigs lemon thyme
3 fresh bay leaves
4 juniper berries
4 black peppercorns
2 tablespoons unsalted butter
1 lb sausage (Portuguese,Sausage, Cut on the Bias)
1 1/2 cups maui onions (Small Diced)
2 fresh garlic cloves (Minced)
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
1 cup white wine (*Riesling Wine)
8 cups vegetable stock
2 lbs green beans (Fresh Blue Lake, Trimmed)
2 lbs baby red potatoes (Scrubed)

Steps:

Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute.
Add 1/2 cup Riesling Wine and reduce by one-half.
Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
Season to taste with fine sea salt and fresh ground black pepper.
Serve in warm bowls.
Garnish with chopped Fresh Chopped Parsley.
*Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.

Nutrition Facts : Calories 736, Fat 39.2, SaturatedFat 14.9, Cholesterol 81.1, Sodium 1649.4, Carbohydrate 66.4, Fiber 12.4, Sugar 12.3, Protein 23.3

BRAISED FENNEL, CANNELLINI BEANS, AND ITALIAN SAUSAGE

Braised Fennel, Cannellini Beans, and Italian Sausage image

Sweet anise-flavored fennel bulb is paired here with cannellini beans, mild Italian sausage, and bitter radicchio for a hearty fall dish.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1 (20-oz.) package mild Italian sausage links
1 tablespoon canola oil
2 fennel bulbs, chopped
1 1/2 cups chopped onion
3/4 cup chicken broth
3 garlic cloves, minced
3/4 teaspoon fennel seeds
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
Vegetable cooking spray
2 (15.5-oz.) cans cannellini beans, drained and rinsed
1 cup shredded radicchio
1/4 to 1/3 cup shaved pecorino Romano or Parmigiano-Reggiano cheese
Extra virgin olive oil

Steps:

Prick sausage casings with a fork or tip of sharp knife. Cook sausage links in hot oil in a large nonstick skillet over medium-high heat 8 minutes, turning often to brown all sides.
Place chopped fennel bulbs and next 6 ingredients in a lightly greased (with cooking spray) 5-qt. slow cooker. Top with sausage in a single layer. Cover and cook on LOW 5 hours or until vegetables are tender and sausage is cooked.
Transfer sausage to a cutting board; cool slightly. Cut sausage diagonally into 3/4-inch-thick pieces.
Stir sausage, beans, and radicchio into fennel mixture in slow cooker. Cover and cook on HIGH 15 minutes or until radicchio is wilted and tender. Top with cheese, and drizzle with extra virgin olive oil.