Recipe : My father's french cassoulet recipe

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Cassoulet, which is a meat stew, takes its name from the clay dish in which it is cooked: the cassole. In the Middle Ages, in Languedoc, beans and leftover meat from the larder were cooked for a long time by the fire, then the beans were replaced by beans and charcuterie was added for an even tastier and more festive dish.

Preparation time: 40 min
Cooking time: 4 h 30
Difficulty: easy
Serves: 6 people
Meal cost: $$

Meal course: Starch
Dishes
Meat
Posted by: meremichele
Posted on: Friday December 17th, 2021

Ingredients

Metric US

Lamb shoulder: 500 grams; 1.1 pounds
pork shoulder: 250 grams; 8.83 ounces
Fresh bacon: 125 grams; 4.42 ounces
Toulouse sausage: 200 grams; 7.07 ounces
Garlic sausage: 400 grams; 14.13 ounces
White beans: 800 grams; 1.76 pounds
Pork rinds: 100 grams; 3.53 ounces
carot: 2; 2
Barding fat: 100 grams; 3.53 ounces
garlic clove: 10; 10
Small can of tomato paste: 2; 2
breadcrumbs
Goose or duck fat
salt and pepper

Soak the beans for 6 hours then cook them in cold salted water for 1/4 hour with the rinds in strips and the carrots in large pieces.
Cut the lamb into large pieces as well as the pork and bacon and fry them in the goose fat, then add the chopped garlic.
Turn then add water to the height and season.
Add the tomato paste and the bouquet garni and let cook over low heat for 3 hours and 15 minutes, adding water as it evaporates.
After 2 hours of cooking, add the drained beans, the rinds, the carrots, the whole sausage and the Toulouse sausages, which will be browned separately in the pan.
Continue cooking for 1 hour.
Line the bottom of a large terrine with the rind and alternate layers of thickly sliced sausage, sausage, meat, carrots, beans and breadcrumbs.
Terminer par la chapelure et ajouter le jus de cuisson à hauteur.
Couvrir et faire cuire à four 180° durant 1h.
Avant de servir ajouter éventuellement un peu du jus de cuisson pour plus de moelleux.