Pork and Kielbasa Cassoulet

Cozy up with a hearty and flavorful Pork and Kielbasa Cassoulet, a soul-warming dish that brings together tender pork shoulder, smoky kielbasa sausage, and a medley of vegetables and white beans in a rich, herb-infused broth. This French-inspired casserole is slow-baked to perfection in a Dutch oven, allowing the deep, savory flavors to meld beautifully. Topped with buttery, parsley-studded breadcrumbs for a satisfying crunch, this cassoulet is the ultimate comfort food that’s perfect for family dinners or entertaining guests. With simple ingredients like canned tomatoes, chicken stock, and fresh thyme, it’s a rustic yet elegant recipe that’s easy to follow and yields a comforting feast in just over two hours. Whether you’re a fan of classic French cuisine or just looking for a hearty one-pot meal, this Pork and Kielbasa Cassoulet will become your go-to dish all year round.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 lbs Pork shoulder, cubed
• 1 lb Kielbasa sausage, sliced into 1/2-inch rounds
• 3 tbsp Olive oil
• 1 large Onion, diced
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 4 Garlic cloves, minced
• 14.5 oz Canned diced tomatoes
• 4 cups Chicken stock
• 30 oz Canned white beans (e.g., cannellini or great northern), drained and rinsed
• 2 tsp Fresh thyme leaves
• 2 Bay leaves
• 1 tsp Salt
• 0.5 tsp Black pepper, freshly ground
• 1 cup Breadcrumbs
• 2 tbsp Fresh parsley, chopped
• 2 tbsp Butter, melted

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the pork shoulder cubes on all sides, about 6-8 minutes total. Remove the pork from the pot and set aside.

Step 3

Add the sliced kielbasa to the pot and cook until lightly browned, about 3-4 minutes. Remove the kielbasa and set aside.

Step 4

In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.

Step 5

Stir in the minced garlic and cook until fragrant, about 1 minute.

Step 6

Add the canned diced tomatoes, chicken stock, white beans, thyme, bay leaves, salt, and black pepper. Stir to combine.

Step 7

Return the browned pork and kielbasa to the pot, nestling them into the vegetable and bean mixture. Bring the mixture to a gentle simmer.

Step 8

Cover the pot with a lid and transfer it to the preheated oven. Cook for 1 1/2 hours, stirring occasionally, until the pork is tender and the flavors have melded.

Step 9

Meanwhile, in a small bowl, mix the breadcrumbs, chopped parsley, and melted butter.

Step 10

After 1 1/2 hours, remove the lid from the Dutch oven. Sprinkle the breadcrumb mixture evenly over the top of the cassoulet.

Step 11

Return the pot to the oven, uncovered, and bake for an additional 20-25 minutes, or until the breadcrumb topping is golden brown and crispy.

Step 12

Remove the cassoulet from the oven and let it rest for 10 minutes before serving. Discard the bay leaves.

Step 13

Serve the cassoulet warm, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(4520.1g)

Amount per serving	% Daily Value*
Calories	5411.0

Total Fat 344.4g	0%
Saturated Fat 115.8g	0%
Polyunsaturated Fat 7.5g
Cholesterol 845.1mg	0%
Sodium 10313.7mg	0%
Total Carbohydrate 282.2g	0%
Dietary Fiber 61.7g	0%
Total Sugars 49.0g
Protein 308.7g	0%

Vitamin D 14IU	0%
Calcium 1050.0mg	0%
Iron 44.8mg	0%
Potassium 7528.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 22.6%

Carbs: 20.7%