Pork Sausage Cassoulet Food

PORK CASSOULET

Steps:

• Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
• Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
• Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.

CASSOULET

Steps:

• Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
• Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
• Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
• Preheat oven to 325 degrees F.
• Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
• Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.

SHORTCUT PORK CASSOULET

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain.
• Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
• Meanwhile, preheat oven to 300°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons drippings from pot. Increase heat to medium-high. Working in batches, cook pork shoulder and kielbasa in pot until brown, about 8 minutes per batch. Using slotted spoon, transfer pork and kielbasa to bowl with bacon.
• Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato paste; bring to boil. Stir in meats from bowl, then drained beans. Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Maintain oven temperature.
• Using slotted spoon, transfer 1 cup beans and vegetables from pot to processor and purée. Return purée to pot. Stir in wine. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and refrigerate. Bring cassoulet to simmer before continuing.)
• Smooth top of cassoulet. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle half of crumb mixture over cassoulet. Arrange bell pepper atop crumb mixture. Sprinkle with remaining crumb mixture. Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes.
• Garnish cassoulet with parsley.

PORK CASSOULET

Steps:

• Cook bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Pour drippings into small bowl. Return 1 Tbsp. drippings to pan. Add sausage; cook 6 to 8 min. or until evenly browned, stirring frequently. Transfer to large bowl, reserving drippings in pan. Toss pork chunks with herbs and pepper. Add to drippings; cook 6 to 8 min. or until evenly browned, stirring occasionally. Transfer to bowl with sausage.
• Add 1 Tbsp. of the reserved bacon drippings to pan. Add onions, celery and garlic; cook 5 min., stirring frequently to scrape browned bits from bottom of pan. Stir in tomatoes and wine; bring to boil on high heat. Return pork chunks, sausage mixture and reserved bacon to skillet; cover. Simmer on low heat 1 hour to 1 hour 15 min. or until pork chunks are tender. Remove from heat. Stir in beans. Spoon into 2-qt. casserole.
• Heat oven to 350ºF. Mix bread crumbs, Parmesan and oil; sprinkle over casserole. Bake 25 to 30 min. or until casserole is hot and bubbly and topping is golden brown.

PORK BELLY AND SMOKED SAUSAGE CASSOULET

Steps:

• Put the beans in a large pot and cover with cold water by 6 inches , soak overnight and then drain.
• season pork belly cubes with 1 tablespoons of the salt and 2 tsp of the pepper . Heat large pot preferably cast iron, over med- high heat.
• heat oven to 250 degrees.
• sear the belly pieces in the rendered belly fat until lightly browned about 2-3 minutes . add the onion celery carrots garlic bay leaves red pepper flakes, and thyme plus the remaining 1 tsp salt and 1 tsp pepper.
• sauté until the vegetables start to soften, about 5 minutes pour in the wine and simmer to slightly reduce about 3 minutes add the tomato paste and mustard and cook, stirring until the ingredients are combined.
• return the seared pork belly and its juices to the pot. add 1 qt of the chicken broth and bring to a simmer. then cover. and simmer for 60-70 minutes the pork belly will be cooked and slightly tender but should not fall apart.
• add the beans and remaining 1 qt broth, or enough to comfortably cover the beans by 2 inches. put in the oven and bake , uncovered, stirring the top crust into the beans every hour or so, until the beans are tender. about 3 1/2 hours. add a little more broth if needed to keep beans moist and submerged.
• Increase the oven temp to 450 cook for another 30 mins to form a crust on top of the bean mixture. push the crust to the middle of the pot. cook for another 15 mins to form a new crust. The cassoulet will have a deep brown crust and look rich. Cool for at least 30 mins before serving.

CHEF JOHN'S CASSOULET

Steps:

• Rinse soaked beans and drain.
• Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
• Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
• Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
• Preheat oven to 350 degrees F (175 degrees C).
• Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
• Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
• Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
• Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
• Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
• Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
• Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.

PORK CASSOULET

Steps:

• 1. Preheat oven to 375°F.
• 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
• 3. Cover with a lid or foil and bake for 1 1/2 hours.
• 4. Remove the ribs; set aside.
• 5. In the same pot, over medium heat, brown the bacon.
• 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
• 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
• 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
• 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
• 10. Let cool and serve.

CASSOULET

Steps:

• FOR THE BEANS AND SAUSAGE:.
• In a heavy 4 to 6 quart pot or soup kettle, bring the chicken stock to a boil over high heat. Drop the beans in and boil them briskly for 2 minutes. Remove the pot from the heat and let the beans soak for 1 hour. Meanwhile, simmer the salt pork in 1 quart of water for 15 minutes; drain and set aside.
• With the point of a sharp knife, pierce 5 or 6 holes in the sausage; then add the sausage & salt pork to the beans. Bring to a boil over high heat.
• Tie the parsley, celery tops, leek, bay leaves and cloves tightly in the cheesecloth, and add to the beans, along with the onion, 1/2 teaspoon garlic & 1/2 teaspoon thyme. Reduce the heat and simmer ncovered for 45 minutes, adding stock or water if needed.
• With tongs, transfer the sausage to a plate and set it aside. Cook the beans and salt pork for another 30 or 40 minutes, or until the beans are tender.
• Remove the salt pork from the beans, pare off the skin and discard the skin. Set aside the salt pork on the same plate as the sausages.
• Drain the beans, RESERVING THE BROTH IN WHICH THEY WERE COOKED. Discard the onion and the boquet garni. Degrease the stock and taste for seasoning. Set the stock aside.
• FOR THE PORK AND LAMB:.
• Preheat the oven to 325 degrees . In a heavy 10 to 12 inch skillet, brown the pork and lamb in the olive oil over medium heat. When the meat is a rich brown on all sides, transfer it with tongs to a dutch oven.
• Discard all but 1 tablespoon of the fat in the skillet and saute the onions over low heat for 5 minutes. Stir in the celery and garlic and cook for 2 more minutes.
• Pour in the wine, bring to a boil and cook over high heat until the mixture has been reduced by half. With a rubber spatula, scrape the contents of the skillet into the dutch oven with the meat. Add the tomatoes, bay leaf, salt & pepper to the dutch oven, and stir to combine.
• Bring the mixture in the dutch oven to a boil on the top of the stove, cover, and bake at 325 degrees for 1 hour.
• Transfer the meat to the same plate with the sausage & salt pork.
• Strain the liquid the meat was braised in, pressing on the vegetables to release their juice. Discard the vegetables.
• Degrease the braising liquid and add to the reserved bean stock.
• Preheat the oven to 350 degrees.
• Cut the sausage into 1/4 inch slices. Remove the skin from the duck confit and pull all the meat from the bones. Discard the skin and bones (you can leave the skin on if you want, but I think it makes it too fatty -- ). Cut the duck into 1 inch pieces. Cut the salt pork into 1 inch pieces.
• Combine the duck, sausage, salt pork, pork & lamb.
• Spread a 1 inch layer of the beans on the bottom of a large dutch oven. Spread half the meat mixture over these beans, top with another 1 inch layer of beans and the remaining meat mixture, ending with a final layer of beans.
• Pour the reserved bean stock/ braising liquid over the beans until it almost covers them (if there isn't enough stock, you can add chicken stock or water to make up the difference).
• Mix together the bread crumbs and parsley, and spread over the top of the cassoulet. Pour the 2 tablespoons duck fat, goose fat, or melted butter on top of the parsley/crumb mixture.
• Bring the casserole to a boil on top of the stove, then bake, uncovered at 350 degrees for 1 and 1/4 hours, or until the crumbs have formed a firm, brown crust.
• Push the crust down into the cassoulet, bringing more fresh beans & meat to the top.
• Place the casserole under the broiler and broil until the top is brown and crusty.
• Remove from the oven and let cool. Push the second crust down into the cassoulet. Cover and refrigerate.
• The day you want to serve the cassoulet, bake in the oven, covered, at 350 degrees for 45 minutes, then remove the cover and broil the top until it is brown and crusty.

SAUSAGE CASSOULET

Steps:

• Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
• Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

QUICK CASSOULET

Steps:

• Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
• Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
• Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

QUICK PORK CASSOULET

Steps:

• Heat oil in large skillet on medium-high heat. Add chops; cook 2 min. on each side or until browned on both sides. Move to one side of skillet. Add kielbasa, carrots, onions and garlic; cook 2 min., stirring occasionally.
• Add broth, bay leaf and thyme; stir. Cover skillet with lid. Bring mixture to boil. Reduce heat to medium-low; simmer 25 min. or until chops are cooked through. Stir in beans.
• Mix flour and water. Add to ingredients in skillet; mix well. Cook 5 min. or until thickened, stirring frequently. Remove and discard bay leaf before serving.