Smoked Sausage Cassoulet - cooking recipe

Ingredients

2 tablespoons olive oil
3 lbs smoked sausage, sliced 1/2 inch thick (can use all the same or a variety such as kielbasa and andouille)
4 large leeks, thinly sliced (use the white and pale green part only)
6 cloves garlic, minced
1 medium tart apple, peeled and chopped
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried rubbed sage
1/2 cup brandy
2 (14 1/2 ounce) cans diced tomatoes with garlic, undrained
3 (15 ounce) cans great northern beans, drained and liquid reserved
1 (10 ounce) package frozen baby lima beans, thawed
1 cup canned chicken broth (or more)
3 tablespoons tomato paste
1/2 teaspoon ground cloves
salt and pepper
1/4 cup olive oil
4 cups diced country bread
1 lb tomatoes, seeded and chopped
1/2 cup chopped fresh parsley

Preparation

Heat 2 tablespoons of oil in a large ovenproof Dutch oven.
Add sausages; saute for 25 minutes or until browned.
Transfer sausages to a paper-towel lined platter and let drain.
Add leeks and garlic to same Dutch oven.
Saute for 8 minutes or until they begin to soften.
Add in apples, rosemary, and sage; mix well.
Add brandy and simmer 5 minutes or until mostly evaporated.
Add canned tomatoes with juice, beans with 1/2 cup of reserved liquid, lima beans, 1 cup broth, tomato paste, and cloves; mix well.
Return sausages to pan; season to taste with salt and pepper.
Bring mixture to a boil; cover and place Dutch oven in a 350 degree oven for 30 minutes.
Heat 1/4 cup olive oil in a large skillet.
Add bread and saute for 25 minutes or until golden brown, stirring frequently.
Mix together tomatoes and parsley in a large bowl.
Add in the bread; mix well; season to taste with salt and pepper.
Spoon bread mixture evenly on top of cassoulet.
Bake uncovered for 15 minutes.