Wild Boar Cassoulet

This an old English recipe which I made, well, a lot of changes to. Very hearty and warming because I used wild boar and more aggressive spicing. I also added some herbs. The mashed potatoes and “gravy” are still the same along with the baguette. So it’s an upgraded baggers and mash. I hope you like it.

Wild boar cassoulet
4 ounces olive oil
4 sausage links
1 yellow onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 red pepper, ribbed and seeded and diced
2 15-ounce cans chopped tomatoes
1 15- ounce can kidney beans
1 bay leaf
1 teaspoon salt substitute
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon Poppi’s chili powder
Baguette
Mash potatoes

Preheat oven to 350.

In a large skillet on medium heat add oil and sausages. Cook sausage until brown on both sides and remove to a paper towel.

Add onions, celery, and garlic, and cook until onions are translucent, about 5 minutes.

Add red pepper, bay leaf, salt substitute, pepper, paprika, and chili powder. Cook for 4 minutes.

Add mixture to a casserole dish; top with tomatoes and beans. Stir all ingredients.

Add sausage to top.

Cook for 30 minutes. Remove bay leaf.

Serve with on mashed potatoes and sliced baguette.

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