TOULOUSE SAUSAGE CASSOULET
A great winter warmer, this French bake uses traditional sausages with store cupboard beans to make a filling and cheap evening meal
Provided by Good Food team
Categories Main course, Supper
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of the olive oil in a large pan, add the chopped onions, carrots, 3 of the garlic cloves, tomatoes, bouquet garni and some salt and pepper. Cook over a gentle heat for 5 mins, then stir in the beans, wine and 200ml water, bring to the boil and simmer for 5 mins.
- Meanwhile, heat oven to 180C/160C fan/ gas 4. In a large frying pan, add the remaining olive oil over a medium heat and brown the sausages all over.
- Rub the inside of a casserole dish or baking dish with the remaining garlic clove. Pour in half the bean mix, arrange the sausages on top, then finish with another layer of beans. Cover with foil and place in the oven for 45 mins. While it cooks, blitz the bread in a food processor to make breadcrumbs.
- Remove the casserole dish from the oven, discard the foil and sprinkle the breadcrumbs over the top. Return to the oven and bake for a further 20 mins until the breadcrumbs are golden and crusty. Serve with a crisp green salad.
Nutrition Facts : Calories 623 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 2.33 milligram of sodium
CASSOULET IN THE STYLE OF TOULOUSE (CASSOULET DE TOULOUSE)
This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations two days before you plan to serve the cassoulet.
Provided by Paula Wolfert
Categories Casserole/Gratin Stew Pork Duck Winter Sausage Bean Garlic
Yield Serves 10-12
Number Of Ingredients 18
Steps:
- Two days in advance, season the pork shoulder, fresh ham hock or pig's knuckles, and the pork skin moderately with salt and pepper. Place in an earthenware or glass dish, cover, and refrigerate overnight. Soak the beans overnight in enough water to cover by at least 2 inches.
- The following day, simmer the pork skin in water to cover until it is supple, 10 to 20 minutes. Drain, roll up the strip, and tie it with string.
- Dry the cubes of pork shoulder with paper towels. In an 8- or 9-quart flameproof casserole, heat the duck fat over moderately high heat. Add the pork shoulder and lightly brown on all sides. Add the onions and carrots and sauté, stirring, until the onions are soft and golden, about 5 minutes. Add the ham hock or pig's knuckles and the whole piece of ventrèche or pancetta. Allow these meats to brown a little around the edges, turning the pieces occasionally. Add the whole head of garlic, and the tomato or tomato paste; cook, stirring, for 1 minute. Add the stock, bundle of pork skin, and herb bouquet. Bring to a boil; cover, reduce the heat to low, and simmer the ragout for 1 1/2 hours.
- When the ragout has cooked for l hour, drain the beans and put them into a large saucepan, cover with fresh water, and slowly bring to a boil. Skim, and simmer for a few minutes, then drain and immediately add the beans to the simmering ragout. Continue simmering for up to 2 hours, or until the beans are tender. (You can tell when the beans are done by removing one or two beans with a spoon and blowing on them-the skins will burst.) Let cool, then skim off all the fat that has risen to the top; reserve 2 tablespoons of this fat for finishing the cassoulet. Cover the pork ragout and beans and refrigerate overnight to develop the flavors.
- The next day, steam the duck confit for 10 minutes to soften. As soon as the meat is cool enough to handle, pull it off the bones in large chunks.
- Remove the ragout and beans from the refrigerator and bring to room temperature. Pick out the ham hock or pig's knuckles, pancetta, garlic head, and herb bouquet. Cut the meat from the ham hock or pig's knuckles into bite-size pieces, discarding bones and fatty parts. Cut the pancetta into 1-inch pieces, discarding the extraneous fat. Set all the meats aside. Press on the garlic to extract the pulp and set aside. Discard the garlic skins and herb bouquet.
- In a food processor or electric blender, puree the pork fat or salt pork with the cooked and raw garlic and 1 cup water. Add this garlic puree to the ragout and beans and simmer for 30 minutes. Remove from the heat. Fold reserved meats into the ragout and beans.
- Preheat the oven to 325°F. To assemble the cassoulet, remove the roll of pork skin from the ragout. Untie, cut the skin into 2-inch pieces, and use to line a 5 1/2- or 6-quart ovenproof casserole, preferably earthenware, and fat side down-the skin side sticks (see Note below). Using a large slotted spoon or skimmer, add one half of the beans and pork shoulder. Scatter the duck confit on top of the pork and beans. Cover with the remaining beans and pork ragout. Taste the ragout cooking liquid and adjust the seasoning; there will probably be no need for salt. Pour just enough of the ragout liquid over the beans to cover them. Be sure there is at least 1 inch of "growing space" between the beans and the rim of the dish. Drizzle with the 2 tablespoons fat reserved in Step 4. Place the casserole in the oven and let cook for 1 1/2 hours.
- Prick the sausages and brown them under a hot broiler or in a skillet. Drain; cut larger sausages into 3- or 4-inch pieces.
- Reduce the oven heat to 275°F. Gently stir up the skin that has formed on the beans. Place the sausages on top of the beans. Dust the bread crumbs on top of the beans and sausage. Bake the cassoulet for 1 more hour. The top crust should become a beautiful golden brown; if it isn't, turn on the broiler and carefully "toast" the top layer of beans, about 2 minutes. Transfer the cassoulet from the oven to a cloth-lined surface and let it rest 20 minutes. Drizzle with the walnut oil just before serving.
SAUSAGE CASSOULET
Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Time 6h40m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium
CASSOULET TOULOUSAIN LA COTE BASQUE
Provided by Moria Hodgson
Categories dinner, casseroles, project, main course
Time 6h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Soak beans overnight in cold water to cover.
- Cut each duck into 10 pieces (legs, thighs, wings, breast cut in half). Salt and leave overnight in refrigerator.
- Drain beans and put them in a large casserole or kettle. Add water to cover. Simmer two minutes, drain and add fresh water to cover. Add the onions, carrots and bouquet garni. Bring to boil, turn down and simmer gently over low heat for 1 1/2 hours.
- In a preheated 325-degree oven, roast the pork loin for 1 1/2 to 2 hours, or until it has reached an internal temperature of 175 to 180 degrees.
- Simmer rind in water to cover for two minutes and cut into 1/4-inch strips and then again into small triangles. Simmer in fresh cold water to cover for 30 minutes. Drain and set aside.
- In a large frying pan, fry the pieces of duck, skin down, until the skin is golden. Reserve the fat for frying potatoes on another occasion.
- Brown the lamb pieces in the frying pan in which you have browned the duck (they do not need extra fat). Put lamb in a casserole, add wine, stock and tomato puree and cook slowly in preheated 325-degree oven for 1 1/2 hours.
- Prick Toulouse sausages all over with a fork and fry until browned. Drain on paper towels.
- Boil the garlic sausage for 30 minutes in water and drain. Slice.
- In a food processor, combine the salt pork, garlic and shallots and blend until smooth.
- With a slotted spoon, remove the carrots from the beans. Turn up the heat under the beans, bringing them to a boil. Stir in the salt pork mixture and immediately turn off the heat. Set aside until final assembly.
- When lamb is cooked, remove from oven and mix the juices from the pan into the beans. Slice the roast pork.
- Arrange a layer of beans in a large casserole. Put pieces of lamb, duck, pork, rind and sausages on top. Add alternating layers of beans and meat, finishing with beans. Bake in preheated 375-degree oven for 30 minutes.
CASSOULET DE TOULOUSE
Make and share this Cassoulet De Toulouse recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Rub salt evenly over duck and refrigerate for chilled, about 30 minutes.
- Heat oil in a large Dutch oven over medium heat. Add bacon to pan and cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan using a slotted spoon and set aside. Increase heat to medium-high.
- Add lamb to drippings in pan and cook 8 minutes, browning on all sides. Remove lamb from pan, and set aside.
- Preheat oven to 300°F.
- Rinse duck with cold water; pat dry with paper towels. Add half of duck, skin side down, to pan and cook over medium heat 15 minutes or until golden brown. Turn duck over, and cook 10 minutes or until browned and fat under skin is melted. Remove duck from pan. Repeat procedure with remaining duck, then set duck aside. Discard duck fat, except for 1 tablespoons.
- Add onion and pepper to pan; cook 7 minutes or until lightly browned, stirring occasionally. Stir in tomato puree and garlic and cook 1 minute.
- Return lamb to pan. Nestle duck into lamb mixture then add broth and 2 cups water. Cover and bake at 300F for 2 1/2 hours or until lamb and duck are very tender. Remove duck from pan and let stand until tepid. Remove skin from duck; discard. Return duck to lamb mixture. Taste and adjust seasoning, if desired.
- Increase oven temperature to 375°F.
- Stir 2 cans of beans into lamb mixture. Add bacon, sausage, and duck then top mixture with remaining 2 cans of beans. Sprinkle breadcrumbs evenly over top. Cover and cook 1 hour and 10 minutes. Uncover and cook an additional 20 minutes or until browned and bubbly.
Nutrition Facts : Calories 361.2, Fat 18.3, SaturatedFat 6.3, Cholesterol 39, Sodium 2857.9, Carbohydrate 28.8, Fiber 8.3, Sugar 1.5, Protein 20.8
CASSOULET (FRENCH STEW MADE WITH DUCK AND SAUSAGE)
Serve this hearty and elegant stew with chopped Chives and a good french crusty Bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.
Provided by 2Bleu
Categories Stew
Time 3h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
- Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
- FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
- Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
- Add the duck legs and sausages and cook for 3 minutes on each side.
- Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
- FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.
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