Compliments of Chef Jack Campbell
Product used in this recipe:
INGREDIENTS:
| 4 links | Slotkowski Garlic Sausage (Knockwurst), cut in 1/4" slices |
| 1 16-oz. | bag Great Northern beans |
| 2 cups | Carrots, diced |
1 cup
| Onions, diced |
| 1/2 cup | Smoked bacon, diced |
| 4 | Garlic cloves |
| 2 sprigs | Thyme |
| 1 | Tomato, large, seeded & diced |
| 12 cups | Chicken stock |
1/2 cup
| White wine, optional |
| | Salt to taste |
CRUMB MIXTURE: | 1/4 cup | Bread crumbs |
| 1/4 cup | Parmesan cheese, grated |
| 2 Tbsp. | Parsley, freshly chopped |
DIRECTIONS:
- Render bacon over medium heat until fully cooked.
- In a large soup pot, sauté onions and carrots in bacon fat, until soft.
- Add garlic to pot; cook until aromatic.
- Add remaining ingredients; bring to simmer and cook until beans are done adding water if necessary.
- Strain any excess liquid and pour beans into casserole dish.
- Place Slotkowski Garlic Sausage slices into beans.
- Sprinkle casserole top with crumb mixture.
- Bake covered for about 15 minutes in a 350° oven until sausages are heated through.
- Serve immediately, adding more garlic if necessary.
