Pork Shoulder and Sausage Casserole

Pork Shoulder and Sausage Casserole

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  • Preparation 20 min
  • Cooking 4 h 30 min
  • Servings 6

This pork loin is slowly braised in a red wine and tomato-based sauce and accompanied by white beans, somewhat like a cassoulet. Add sausages to the pot and you've got a hearty and satisfying dish.

  • Nut-free
  • Lactose-free
  • Egg-free

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Ingredients

Preparation

Note from Ricardo

Morteau sausage has a lightly smoked taste and soft but dense texture, similar to a dried sausage. You can find it in some butcher’s shops and grocery stores specializing in European products. It can be replaced here with 2 smoked sausages such as frankfurter, knackwurst or wienerwurst. In this case, add them to the pot at the same time as the Toulouse sausages.

We recommend not piercing the film of the Morteau sausage while it is cooking in order to retain its smoky flavour. The casing is quite strong and will not split during cooking. Once the sausage is cooked, remove any staples or twine as well as the thin film covering the sausage.

Add more chicken broth as needed when you add the Toulouse sausages to the pot.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

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