(NAPSA)—If you’re one of those people who order cassoulet whenever you see it on the menu, you have lots of company. Most people love cassoulet and order it because it’s a dish they think is hard to make at home. Well, here’s a recipe that shows this French dish is really simple to make yet complex in flavor: Yield: 4 1 teaspoonolive oil % poundfully cooked smoked sausage, cut in 2-inch lengths % poundfresh Italian sausagelinks, cut in 2-inch lengths 2 cups chopped onion 3 cloves garlic, peeled and minced 1 (28-ounce) can diced tomatoes including liquid 1 teaspoon dried thyme leaves % teaspoon dried rosemary, crushed 2 whole bay leaves ’”% teaspoon ground cloves 1 (14- to 15-ounce) can white beans(cannellini or great northern), drained and rinsed 1. Heat oil in a large, heavy skillet over medium heat. Add sausages and saut until brown, about 10 minutes. With a slotted spoon, transfer sausages to drain in a paper towel-lined bowl. This delicious cassoulet is simple to make and complexin flavor. 2. Discard all but 1 teaspoon pan drippings. Add onion to hot pan drippings and cook until tender. Add garlic and saut only until fragrant, about 30-40 seconds. 3. Stir in tomatoes with liquid, thyme, rosemary, bay leaves, cloves and beans. 4, Bring mixture to a gentle boil. Return sausage to pan. Cover and gently simmer for 30 to 40 minutes to allow fla- vors to develop. 5. Removebayleaves. Serve cassoulet in individual shallow soup bowls. For more recipes from the National Hot Dog & Sausage Council, go to www.hot-dog.org. To receive a free recipe booklet, “Sausage Recipes From Around the World,” send a stamped, selfaddressed, business-sized enve- lope to Sausage Recipes, 1150 Connecticut Ave, NW, 12th Floor, Washington, DC 20036.
