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Bavarian Smokie Cassoulet

Preparation Time
10 minutes
Cooking Time
30 minutes
Servings
4

Perfect for any time of year, this cassoulet recipe using Bavarian Smokies makes for an easy weekday meal.  There is a minimal amount of preparation required, just let the flavours meld! 

Ingredients

  • 4 Grimm’s Bavarian Original Smokies
  • 1 tsp olive oil
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1/2 cup red wine
  • 1 can diced tomatoes (796 ml)
  • 1 can white kidney beans (540 ml), rinsed well
  • 1/4 cup chopped Kalamata olives
  • 2 tbsp capers
  • 1 1/2 tsp sugar
  • 1 1/2 tsp balsamic vinegar
  • 1/2 tsp oregano
  • 2 bay leaves

Preparation

  1. Preheat your grill to medium high. Make several small cuts along the length of the  Bavarian Smokies. Try to make the cuts about 1/3 of the way through the smokie and each cut a 1/2 inch apart. This will give you lots of crispy spots on the smokies, and make it easy to cut apart and eat.
  2. Grill the smokies for 8-10 minutes, turning a few times, until the smokies are covered in grill marks and heated through.
  3. Heat the oil in a large pot over medium high heat. Add the onion and cook, stirring frequently, for 5 minutes. Add the garlic and cook for 1 minute more. Add the red wine to the pot and stir to scrape off any stuck-on bits.
  4. Add all the remaining ingredients to the pot and stir well. Add the smokies to the pot and bring the pot to a boil. Reduce the heat and let it simmer, uncovered, for 10 minutes. Season to taste with sea salt and fresh cracked pepper.