Bavarian Smokie Cassoulet | Grimm's Fine Foods
 

Bavarian Smokie Cassoulet

Recipe, Bavarian Smokies, Grilling recipe, Grimm's, Grimms, BBQ

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

Preparation time: 
10 minutes
Cooking time: 
30 minutes
Servings: 
4
Ingredients: 

4 Grimm’s Bavarian Original Smokies

1 teaspoon olive oil

1 medium onion, minced

2 garlic cloves, minced

½ cup red wine

1–28 ounce can diced tomatoes

1–19 ounce can white kidney beans, rinsed well

¼ cup chopped Kalamata olives

2 tablespoons capers

1 ½ teaspoons sugar

1 ½ teaspoons balsamic vinegar

½ teaspoon oregano

2 bay leaves

Preparation: 
  1. Preheat your gill to medium high. Make several small cuts along the length of the  Bavarian Smokies. Try to make the cuts about ⅓ of the way through the smokie and each cut a ½ 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. 

Notes:

If it’s too hot to cook inside you can make this on the BBQ by using an ovenproof pot. Simply put the pot on your BBQ and follow the rest of the directions.

If it’s too cold to fire up your grill you can sear the smokies inside in a pan before adding them to the pot.

If you’re making this for anyone who might not appreciate the stronger flavours of olives and capers you can leave them out and serve them on the side. 

 

Recipe and photography crafted by the lovely Kristen at The Endless Meal

Product(s) used: 

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Bavarian Smokie Cassoulet

Recipe, Bavarian Smokies, Grilling recipe, Grimm's, Grimms, BBQ
Preparation time:
10 minutes
Cooking time:
30 minutes
Servings:
4
Product(s) used:
Original Bavarian Smokies
Description:

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

Preparation:
  1. Preheat your gill to medium high. Make several small cuts along the length of the  Bavarian Smokies. Try to make the cuts about ⅓ of the way through the smokie and each cut a ½ 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. 

Notes:

If it’s too hot to cook inside you can make this on the BBQ by using an ovenproof pot. Simply put the pot on your BBQ and follow the rest of the directions.

If it’s too cold to fire up your grill you can sear the smokies inside in a pan before adding them to the pot.

If you’re making this for anyone who might not appreciate the stronger flavours of olives and capers you can leave them out and serve them on the side. 

 

Recipe and photography crafted by the lovely Kristen at The Endless Meal