Brussels Sprout and Sausage “Cassoulet”

Recipe by Cory Lazaldi of New Castle Pizzeria in New Castle, California

Brussels Sprout and Sausage “Cassoulet”
Recipe type: Appetizer
  • 3 ounces Calabrian sausage (uncooked)
  • 3 ounces cannellini beans (cooked)
  • 6 ounces blanched Brussels sprouts
  • (cut in half)
  • 1 teaspoon butter
  • 1 ounce white wine
  • Olive oil (for drizzling)
  • Lemon wedges
  • Parmesan
  1. Heat a cast iron pan, add butter and lightly brown.
  2. Add crumbled Calabrian sausage and sauté until lightly browned.
  3. Nest your Brussels sprouts, cut side down, in pan and lightly brown.
  4. Add cannellini beans and white wine.
  5. Reduce white wine au sec, and toss all ingredients in pan.
  6. Place “cassoulet” into porcelain bowl.
  7. Squeeze one lemon wedge over “cassoulet” and finish with a drizzle of olive oil and a hefty amount of fresh grated Parmesan.