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Spicy Sausage and Sourdough Panade

Spicy Sausage and Sourdough Panade with Kale, White Beans, and Gruyère

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Recipe Details

Story

A version of French panade, which is a stew of sorts: bread and meat slow-cooked in broth to create a bubbly, savory bread pudding. Here, caramelized onion, spicy Italian sausage, white beans, and kale are simmered in a thyme-infused vegetable stock, in the oven, with a lid of crispy sourdough and melty Gruyère to lock in moisture and flavor.

Tags

  • Spicy

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 1050
  • Protein 50g
  • Total Carb 68g
  • Total Fat 65g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • curly kale
    4 ounces
    curly kale
  • thyme
    1/8 ounce
    thyme
  • sourdough bread
    3 slices
    sourdough bread
  • yellow onion
    1
    yellow onion
  • garlic
    2 cloves
    garlic
  • white beans
    1 can
    white beans
  • spicy Italian sausage
    12 ounces
    spicy Italian sausage
  • vegetable stock
    8 ounces
    vegetable stock
  • shredded Gruyère cheese
    2 ounces
    shredded Gruyère cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium high-sided ovenproof pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Strip thyme leaves, discarding stems, then mince. Cut or roughly tear sourdough into 1-inch pieces. Peel onion, halve, and thinly slice. Mince garlic. Drain and rinse white beans.

  2. Make sourdough croutons

    Make sourdough croutons

    Line a baking sheet with aluminum foil. On prepared sheet, toss sourdough pieces with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and bake until toasted and golden, 7-9 minutes.

  3. Cook sausage

    Cook sausage

    While croutons toast, heat 2 teaspoons olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add sausage, garlic, ½ teaspoon salt, and pepper. Cook, breaking up meat, until browned, 4-5 minutes. Stir in white beans, then remove pan from heat. Using a slotted spoon, transfer sausage and beans to a large bowl. Discard almost all excess fat from pan, leaving behind a thin layer for the next step.

  4. Caramelize onion

    Caramelize onion

    Return pan from sausage to medium-high heat. When fat is sizzling, add onion and cook, stirring frequently, until light brown and softened, about 6 minutes. Add kale and ¼ cup water and cook, stirring, until onion is golden, kale is wilted, and water has evaporated, 4-5 minutes more. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat.

  5. Bake panade

    Bake panade

    To pan with onion and kale, still off heat, stir in thyme, sourdough croutons, and sausage and white beans. Season with 1 teaspoon salt and pepper as desired. Pour over vegetable stock and scatter over Gruyère. Transfer sausage panade to oven and bake until cheese is melted and golden, tops of croutons are deeply browned, and flavors have melded, 12-14 minutes.

  6. Plate panade

    Plate panade

    Allow spicy sausage and sourdough panade to cool and set for about 10 minutes (a great time to set the table), then divide between serving plates—or, bring the pan straight to the table and enjoy family-style. Bon appétit!

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