Lamb Andouille Sausage

Serves 8 to 10, make this a day ahead for the best flavor.

Ingredients:

    * 2 tablespoons plus 1/4 cup olive oil
    * 3 pounds of Catskill Merino Lamb Andouille smoked sausage
    * 4 large leeks (white and pale green parts only), thinly sliced
    * 6 large garlic cloves, chopped
    * 1 medium apple, peeled, chopped
    * 1 tablespoon chopped fresh rosemary
    * 1 1/2 teaspoons dried rubbed sage
    * 1/2 cup brandy
    * 2 pounds of Flageolet Beans from Rancho Gordo
    * 1 pound of  Baby Lima Beans from Rancho Gordo
    * 1 cup of chicken broth (recipe)
    * 3 tablespoons tomato paste (recipe)
    * 1/2 teaspoon ground cloves
    * 4 cups diced country-style bread
    * 3 pounds Greenmarket tomatoes, seeded, diced
    * 1/2 cup chopped fresh parsley

Preparation:

Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.

Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in tomatoes with juices & beans undrained, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.

Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)

Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and sauté until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.

After Epicurious.com & originally from Bon Appétit.

"Ahh, there's nothing to eat here,"  farmers often complain when looking week to week at the same baked goods, almost the only ready-to-eat food at market.  But you won't hear that from me tomorrow; for lunch I'm having  Andouille Lamb Sausage: it's smoked, it's nitrate free and it's ready-to-eat and I'll be dipping it in a good old fashion mustard to have with a mesclun from Windfall Farms, well washed and also ready-to-eat.

The Lamb Andouille recipe is from Quaker Creek: the major flavors are the smokiness of smouldering hickory wood, onion, garlic and crushed red pepper. 

Ahh, there's something to eat here.