Sausage Cassoulet With English Muffin Breadcrumbs




This Sausage Cassoulet With English Muffin Breadcrumbs recipe originally appeared on Cotter Crunch, in partnership with Udi's Gluten Free.

  • 2 -3 Udi's Gluten Free English Muffins (toasted). You will need Extra, sliced, to serve with the dish.
  • 2/3 cup chopped onion (shallot or red onion)
  • 1 small yellow squash - sliced
  • 2 tbsp olive oil or salted butter (divided)
  • 12 oz gluten free chicken or pork sausage (pre cooked for quickest results)
  • 1/2 cup chopped bacon
  • 1/2 tsp dried oregano
  • 3 thyme sprigs
  • Salt/pepper to taste (at least 1/2 tsp each or more)
  • 1 tsp minced garlic (2 large garlic cloves)
  • Two 8oz stewed plum tomatoes (canned). Optional to keep juice.
  • 1 large celery stalk (1/2 cup chopped)
  • 2/3 cup chicken or vegetable broth
  • 20-25 oz (around 2.5 cups to 3 cups) canned Cannellini white beans, drained. See notes for best brand.
  • 3 tbsp tomato sauce
  • 1 cup steamed greens (kale, swiss chard, or spinach work)
  • optional parmesan to top (1/2 cup)
  • Fresh Parsley to garnish.
  • optional hard boiled or friend eggs to top each serving (optional)


For the full Sausage Cassoulet With English Muffin Breadcrumbs recipe, please visit Cotter Crunch.


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