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Cassoulet

Ingredients
  Dried pea beans 4 Cup (64 tbs), drained
  Water 2 Quart
  Salt 1 Tablespoon
  Garlic 2 Clove (10 gm), mashed
  Carrots 2 , quartered
  Onions 2 (Each Studded With 2 Whole Cloves)
  Bouquet garni 1 , tied (Parsley, Celery, Bay Leaf, And Thyme Tied In Cheesecloth)
  Salt pork 1⁄4 Cup (4 tbs), diced
  Duck/Goose drippings / cooking oil 2 Tablespoon
  Boneless pork 1 1⁄2 Pound, cubed
  Boneless lamb 1 Pound, cubed
  Bermuda onions 2 , chopped
  Chopped shallots/Green onions 1 Cup (16 tbs)
  Celery 1 Cup (16 tbs), thinly sliced
  Tomato sauce/Tomato juice 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Garlic/Polish sausage, sliced 1
  Duck/Goose 1 , removed from bones and cut into bite-size pieces
Directions

Combine beans, water, and salt in large kettle.
Let stand overnight, or boil for 2 minutes and let soak for 1 hour.
Add garlic, carrots, onions, bouquet garni, and salt pork.
Bring to a boil.
Simmer, covered, for 1 hour, skimming surface as needed.
Heat drippings in skillet.
Add pork and lamb and brown on all sides.
Add to bean mixture.
In the same skillet, cook chopped onions, shallots, and celery until soft.
Add tomato sauce and wine and simmer for 5 minutes.
Add to beans together with garlic sausage.
Simmer, covered, over low heat for 1 hour, or until beans and meats are tender.
If necessary, add a little water to prevent scorching.
Skim off excess fat.
Discard bouquet garni.
Transfer mixture to large casserole.
Add pieces of duck.
Bake, covered, in preheated moderate oven (350° F.) for 35 to 45 minutes.
Stir 2 or 3 times.
Check occasionally for moisture; if necessary, add a little water.
Adjust seasoning.
Makes 8 to 10 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Sausage
Preparation Time: 
100 Minutes
Cook Time: 
120 Minutes
Ready In: 
220 Minutes
Servings: 
10

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