What is your idea of the perfect mash up? This dish is a mash up of Dublin Coddle + Cassoulet, minus the time it takes to make either one of those classics.
1/2 pound Bacon
4-8 Mild Pork Sausages, Irish Bangers or other pork sausages of your choice
2 15oz cans white beans of your choice, drained -or- 1/2 pound of beans prepared from dry*
1 1/2 cups Chicken Stock
1 medium to large White Onion, rough chopped
2 medium Carrots, rough grated
2 stalks Celery, chopped
1/4 cup Parsley, chopped
1/2 cup Pork Panko
*I cook 1/2 pound of dry cassoulet beans with 2 1/2 cups of water + 1 teaspoon of sea salt in my Instapot. Cook on high pressure for 1 hour and 20 minutes, allowing 20 minutes extra for natural pressure release.
Preheat oven to 350.
In a blender, puree 1/2 cup of drained beans with chicken stock and set aside.
Cut up bacon and render out fat over medium heat in a large oven safe skillet or Dutch oven.
When bacon is crisp, remove from skillet leaving rendered fat behind.
Brown pork sausages in rendered bacon fat. Brown slowly over medium heat removing from pan before skins split.
Drain fat drippings from skillet then return 3 Tablespoons of the fat back into the skillet.
Sauté onion, carrot and celery in skillet over medium low heat until soft but not brown.
Cut heat and stir in beans, reserved bacon and chopped parsley.
Pour chicken stock mixture over all and nestle browned sausages into beans.
Roast in the oven for 30 minutes.
Remove from oven and set oven broiler to high.
Sprinkle pork panko over all and place under the broiler for 5-7 minutes until browned and crisp.
Makes 4-8 servings