Pork and Kielbasa Cassoulet
Cozy up with a hearty and flavorful Pork and Kielbasa Cassoulet, a soul-warming dish that brings together tender pork shoulder, smoky kielbasa sausage, and a medley of vegetables and white beans in a rich, herb-infused broth. This French-inspired casserole is slow-baked to perfection in a Dutch oven, allowing the deep, savory flavors to meld beautifully. Topped with buttery, parsley-studded breadcrumbs for a satisfying crunch, this cassoulet is the ultimate comfort food that’s perfect for family dinners or entertaining guests. With simple ingredients like canned tomatoes, chicken stock, and fresh thyme, it’s a rustic yet elegant recipe that’s easy to follow and yields a comforting feast in just over two hours. Whether you’re a fan of classic French cuisine or just looking for a hearty one-pot meal, this Pork and Kielbasa Cassoulet will become your go-to dish all year round.
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Recipe Information
Ingredients
- 1.5 lbs Pork shoulder, cubed
- 1 lb Kielbasa sausage, sliced into 1/2-inch rounds
- 3 tbsp Olive oil
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 14.5 oz Canned diced tomatoes
- 4 cups Chicken stock
- 30 oz Canned white beans (e.g., cannellini or great northern), drained and rinsed
- 2 tsp Fresh thyme leaves
- 2 Bay leaves
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 1 cup Breadcrumbs
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Butter, melted
Instructions
Preheat your oven to 350°F (175°C).
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the pork shoulder cubes on all sides, about 6-8 minutes total. Remove the pork from the pot and set aside.
Add the sliced kielbasa to the pot and cook until lightly browned, about 3-4 minutes. Remove the kielbasa and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the canned diced tomatoes, chicken stock, white beans, thyme, bay leaves, salt, and black pepper. Stir to combine.
Return the browned pork and kielbasa to the pot, nestling them into the vegetable and bean mixture. Bring the mixture to a gentle simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 1 1/2 hours, stirring occasionally, until the pork is tender and the flavors have melded.
Meanwhile, in a small bowl, mix the breadcrumbs, chopped parsley, and melted butter.
After 1 1/2 hours, remove the lid from the Dutch oven. Sprinkle the breadcrumb mixture evenly over the top of the cassoulet.
Return the pot to the oven, uncovered, and bake for an additional 20-25 minutes, or until the breadcrumb topping is golden brown and crispy.
Remove the cassoulet from the oven and let it rest for 10 minutes before serving. Discard the bay leaves.
Serve the cassoulet warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1541 mg | 67% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.0 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1403 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
