Eat » 15 Minutes »
Mulberry Street Cassoulet
serves 2


  • 2 tablespoons olive oil, divided
  • About 1 pound of sweet pork sausage links
  • 1 bunch broccolini, stems chopped into small circles, florets left whole
  • 1 head of garlic, cloves separated and left in their wrappers
  • 1/2 teaspoon chopped fresh rosemary
  • 2 14-ounce cans cannellini beans, drained and rinsed
  • 1 cup of water, vegetable stock, chicken stock, or white wine
  • Pinch of chili flakes (optional)
  • Sea salt
  • Freshly cracked black pepper


Arrange the oven rack in the center position.  Preheat the oven to 450 degrees F.  In a high-sided sautépan, heat 1 tablespoon of olive oil over high heat.  Add the sausages, and just brown lightly on the bottom.  Take the pan off the heat, and add the broccolini, garlic, and rosemary, and toss to coat in the oil.  Add the beans, and whatever liquid you choose, and season the whole mix with chili flakes, if using, and salt and pepper.  Nestle everything down into the liquid, and make sure the sausages are poking out on top.  The liquid will only come about halfway up the side of sausages.  Drizzle the top of the pot with the remaining 1 tablespoon of olive oil.

Put the pot back on the heat, covered, and bring to a boil.  Lower the heat all the way down, and simmer, covered, for 5 minutes.  Then, remove the lid, and place the whole pot in the oven for 15 minutes.  You may want to turn on the broiler at the end for another 2 minutes to make sure the sausage is super crispy.

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