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Title: Cassoulet En Pot Categories: Crockpot, Pork & ham Yield: 6 Servings 1/2 lb Bulk pork sausage 1 sm Onion; sliced 1 Clove garlic; minced 2 tb Parsley; minced 30 oz Canned black-eyed peas; not -drained 1/2 lb Cooked ham; cubed 1/4 c Dry red wine In skillet or slow-cooking pot with browning unit, cook sausage until lightly browned. Pour off excess fat. In slow-cooking pot, arrange alternate layers of sausage, onion, garlic, parsley, black-eyed peas, and ham. Pour wine over all. Cover and cook on low for 5 to 7 hours. Mixture is quite soupy, so serve in bowls. To make a complete meal, add corn muffins and a big green salad. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland |