Looking Ahead...

Smoked Sausage Cassoulet Recipe

This is a preemptive post in light of the impending weather coming to Middle Tennessee in the coming days as well as an effort on my part to plan out meals with a little more, well...planning. I have found several recipes I really want to try over the past several days, but the idea of the healthy, hearty Smoked Sausage Cassoulet warming in the Crock Pot all day won first place as the one to try first. I think it will last a couple days in the fridge, as my guess is that I won't feel like getting out in 7-degree temps to go grocery shopping!

The link above will take you to the recipe as well but here's a sneak peek of what I hope mine will look like and the ingredients needed in case you want to follow along at home on this one. I'll post again with the how-to and my photo after I get it together.


  • 2 slices bacon
  • 2 cups chopped onions
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (14.5-ounce) cans diced tomatoes, drained
  • 2 (15-ounce) cans Great Northern beans, rinsed and drained
  • 1 pound lean boneless pork loin roast, trimmed and cut into 1-inch pieces
  • 8 ouncesreduced-fat smoked sausage, cut into 1/2-inch pieces
  • 8 teaspoons finely shredded fresh Parmesan cheese for topping
  • 8 teaspoons chopped fresh flat-leaf parsley for topping

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