Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

 

Cassoulet   HT  MC  French  4 hours plus soaking

 

 

Serves 8-10    Hot  Pork  Bacon  Game  Main Course  France  Europe

 

Ingredients

800g/28oz Dried White Haricot Beans, pre-soaked overnight and drained

2 tbsp Goose Fat

1kg/2.2lb Belly of ( Pork with rind)

225g/8oz Tomatoes, chopped

200g/7oz Carrots, sliced

2 Onions, each studded with 6 whole Cloves

1 Bouquet Garni

4 Garlic Cloves, halved

Salt and Black Pepper

4 pieces Preserved Duck or Goose (Confit)

675g/1˝lb Toulouse Sausages

 

 

Instructions

 

1. Place the beans in a large saucepan, cover with fresh cold water, bring to the boil and cook for 5 minutes. Drain well and set aside.

 

2. Meanwhile, heat the goose fat or lard in a large flameproof casserole, add the pork which has been cut into cubes and brown on all sides.

 

3. Add the carrots and tomatoes and cook for 5 minutes, stirring.

 

4. Add the drained beans, bouquet garni, garlic, salt, pepper, onions and reserved pork rind which has been cut into strips. Cover with cold water, bring to the boil then reduce the heat, cover  and cook over a low heat for about 1-1/2 hours.

 

5. Preheat the oven to 170C, 325F, Gas Mark 3 and brown the sausages in a little fat.

 

6. Add the duck or goose confit and the browned sausages  to the casserole, pushing them down into the beans,  then transfer the casserole to the oven and cook for a further 2 hours, uncovered, pushing the brown crust which will form back down into the beans with a wooden spoon several times during the cooking period (traditionally six times). Serve hot making sure each diner gets a piece of all the meats. A meal in itself.

 

This dish can be prepared well in advance and reheated or frozen for future use.  

 

 

More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts

 

 

 

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

 Sign up for Free Bi-Monthly Newsletter

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk