Butter Bean and Toulouse Sausage Ragout
I included a link of where you can get the French sausage here in the States your always free to do your own research or substitute out a different sausage but if you want a true French Toulouse sausages that link will get you to a source. It seemed kind of mean to make a recipe with an item that is not going to be available in most grocery stores but if your city or town has a large French population you may find a local ethnic market that carries it.
The rest of the ingredients are available pretty much anywhere so no problems beyond the sausage. I would recommend the first time using the traditional Toulouse sausages and then next time if you feel you have a good substitute try doing it with something else, but to get a true French taste the first time. Sausage isn’t a normal go to item in many stews but it is really wonderful in this and the beans and the kale give it plenty of good things to balance the dish out not to mention the sweet potato.
I like trying different cuisines on all my sites of a more general nature obviously on my Italian and Mexican sites I am somewhat limited in this but here and a few others like seafood there is a whole world out there to explore. So, on the sites where it is possible I like sharing recipes from different cultures that are just great recipes that you may not have ever been exposed to as a child. It is so much fun trying different taste and making discoveries from places you have never been. Through the exploration of new cuisines we can bring the whole worlds a bit closer and gain a better understanding of each other.
- 8 Toulouse sausages (available here)
- 4 slices of bacon, thick-cut sliced ½ inch pieces
- ½ red bell pepper, chopped
- 1 tablespoons minced garlic
- 1 large yellow onion, chopped
- 4 stalks celery, chopped
- 3 cups kale, chopped
- 1 sweet potato, peeled and chopped
- 2 cans16 Oz. Bush's Best Large Butter Beans, rinsed
- 4½ cups chicken stock
- ¼ cup white wine
- 1 bay leave
- 1 tablespoon fresh thyme
- ½ teaspoon rosemary
- ½ teaspoon saga
- Salt and pepper to taste
- Extra virgin olive oil
- Cut the sausages in half.
- In a large pan brown the sausage and bacon a bit of oil if need be bacon should be about 50% cooked.
- Remove the sausage and put to the side.
- Add a splash of the olive oil to the pan and add the onion, celery and garlic along with the herbs and sauté on a medium heat until the onion is translucent and soft.
- Deglaze the pan with the wine and add all ingredients to a stock pot and simmer until the potatoes are tender about twenty minutes, make sure the sausage is fully cooked.
- Add salt and pepper to taste.
- Ladle into individual serving bowls and serve with artisan crusty bread of your choice. If desired garnish with a bit of freshly chopped parsley.
In America we have a preconceived notion of what we consider a stew, soup and or chowder but our interpretation is not the only one that matters. In different parts of the world they celebrate stew differently then we do this is neither right nor wrong it just is what it is a different way of looking at the bowl. So in today’s recipe I bring you a French Toulouse sausage ragout or sausage stew if you would. It is a hardy blend of all the things and a few others that we would recognize as stew and it is full of loads of stuff so stew in any other word is still stew.
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