Cassoulet

Cassoulet

A cassoulet is the French version of our stew. The traditional preparation is much more than sausage with beans. You bake different types of pork in goose fat, which makes the stew wonderfully creamy. The pig's tail is there for the taste. It releases a lot of gelatin, which gives you an extra broth. A cassoulet requires a lot of time to cook, but is fantastic, traditional winter food.

Ingredients for Cassoulet:

serves 4

- 4 pork sausages

- 2 knuckle of pork

- 1 smoked sausage

- 4 strips of bacon (thick bars)

- 1 pigtail (optional)

- 500 g white beans

- 2 onions, chopped

- 2 carrots, chopped

- 2 cans diced tomatoes (400g)

- 2 cloves garlic, crushed

- 1 bunch parsley,

- 140 g of tomato paste (concentrate)

- 1 1/2 l chicken stock

- 2 tablespoons goose fat or duck fat

- 4 sprigs thyme

- 4 bay leaves

- 3 sprigs rosemary

How to make Cassoulet:

Soak the beans in water. Leave some drain in a colander.

Preheat oven to 150 ° C.

Melt the goose fat in a large pot.

Color the sausages into the fat and remove them from the pot.

Fry the onions in the same fat.

Cut the bacon into strips and fry it. Add the duck gizzards, chopped carrots and crushed garlic into the pot

Fry the tomato puree briefly.

Put the soaked beans and the tomatoes in the pot. Stir.

Pour the broth into the pot and season with salt, pepper, paprika, thyme, bay leaf and rosemary.

Cut the sausage into pieces. Put the pork shanks in the casserole.

Turn on the cooking pot 1 hour in the oven without the lid. Regularly check if there is enough moisture in the pot because the beans take a lot of water.

If necessary, add broth if it is too dry.

Turn after 1 hour a lid on the pot and let cook for another 1 to 2 hours.

Put the fried sausages at the cassoulet and let it cook for 30 minutes .

Finish the cassoulet with chopped parsley.