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Pastrami Sausage Casoulet

Serves four


  • ¼ lb Bacon, cut thinly crosswise
  • 1 large Yellow Onion, medium diced
  • 3 cloves Garlic, minced
  • 2 medium Carrots, medium diced
  • 2 stalks Celery, medium diced
  • ½ cup Red Wine
  • 1 ½ cups Canned Diced Tomatoes
  • 4 each Augie’s Brisket Pastrami Sausages, cut into 3 pieces each
  • 3 cups Canned White Beans
  • 2 cups Chicken Stock
  • ¼ cup Parsley, minced
  • Salt & Pepper to taste


  1. Preheat the oven to 350°.
  2. Add the bacon to a medium Dutch oven over medium heat. Sauté for 5-8 minutes until the fat has rendered off and the bacon is starting to brown. Remove the cooked bacon from the pan while leaving the rendered fat in it.
  3. Increase the heat to high and add in the onion, garlic, carrots, and celery along with a little salt & pepper; and sauté for 4-6 minutes until starting to brown.
  4. Add in the red wine and bring to a simmer for 2-3 minutes. Add in the Augie’s Brisket Pastrami Sausages, canned tomato, canned white beans, thyme, and chicken stock; and bring to a simmer.
  5. Cover the Dutch oven and place into the oven for about 1 hour. Remove from the oven, uncover, and stir in the parsley before serving.


  • Cook’s knife
  • Dutch Oven
  • Wood spatula or spoon

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