Kassule – a French dish in the form of baked thick stew from white beans and meat. A great addition to these ingredients would be spelled. Boil it first in chicken broth with spices, and then mix with washed canned white beans, spices and roasted turkey sausage. Such an alternative ordinary meat will fill the dish with a richer flavor with bright notes of smoking. Put the finished cassule in a ceramic mold for baking, sprinkle with whole grain breadcrumbs, soaked in butter so that after baking your dish covered with a terrific crisp. Nutrition value of one servings: (total 
Calories 470, total fat 15 g, saturated fat g., proteins 16 g., carbohydrates 69 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 1 hour. 40 min Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr spelled (about 2 and 1/4 tbsp.)
- 220 gr smoked turkey sausage, sliced into pieces of 1 cm.
- 1 medium onion, cut into 4 parts
- 1 stalk of celery, cut into pieces of 7 cm.
- 4 sprigs of fresh parsley
- 3 sprigs of fresh thyme
- 1 clove of garlic
- 1 dried bay leaf
- 2 whole cloves
- 3/4 Art. whole grain breadcrumbs
- 3 tbsp. l (45 gr.) Melted butter
- 2 tbsp. l olive oil
- 4 tbsp. lightly salted chicken stock
- 2 cans of 425 gr. canned white beans washed
- 0.5 tbsp. mashed tomatoes
- 0.5 tbsp. dry red wine
- Additional equipment: gauze
Recipes with similar ingredients: white beans, turkey mince, kupat (sausages for frying), spelled groats, mashed tomatoes, celery, red wine, bay leaf, thyme, clove
Recipe preparation:
- Preheat the oven to 220 ° C. Sprinkle a 3 liter mold for baking cooking spray.
- Cut a square from gauze with a side of 30 cm, lay it on table and put in the middle of onions, celery, parsley, thyme, garlic, bay leaf and cloves. Tie the opposite corners gauze to make a bag.
- In a small bowl, mix the breadcrumbs and the melted butter until rusks are completely covered oil.
- In a large cauldron or pan over moderate heat, heat olive oil. Add the sausage and fry, stirring occasionally, until golden brown on the edges, 8-10 minutes. (Make sure that the fat melted from sausage did not start to burn; if necessary turn down the heat to moderately weak.) Put the sausage.
- Add the broth to the pan and scrape off the sticky pieces. Increase the heat to moderately strong. Add 5 tbsp. water; intervene spelled and 0.5 tsp. salt and put a gauze bag in the liquid. Bring to a boil, then partially cover and reduce the fire. Boil spelled at a slow boil, stirring occasionally, until ready, about 1 hour. Put the pouch out.
- Stir in beans, tomatoes, 0.5 tbsp. water, roasted wine sausage, 1.5 tsp salt and a little ground black pepper and bring to a boil; cook until most of the liquid is absorbed and Beans and spelled will be above water level, about 10 minutes.
- Gently transfer the mixture to the prepared baking dish and sprinkle with breadcrumbs and butter on top. Bake until golden crust, until the casserole bubbles at the edges, 15-20 minutes. Serve hot.
