French Sausage & Bean Casserole
This is a simplified take on cassoulet, the famous French bean casserole. I keep the sausage but skip the confit duck, and affectionately dub it ‘Poor Man’s Cassoulet’. One bite though and you’ll know there’s nothing poor about this dish.
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Simple Homemade Cheater Cassoulet | SAM THE COOKING GUY
It’s French...it’s delicious...and it’s a shortcut to something you’ll love.
00:00 Intro
00:42 Cooking bacon & vegetables
1:09 Slicing & adding in sausage
1:43 Adding garlic
2:09 Adding remaining ingredients
3:04 Making bread topping
3:10 Topping & baking
3:50 Serving
4:32 First Bite
5:24 Outro
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???? INGREDIENTS:
➔ Bacon
➔ Yellow Onion
➔ Carrot
➔ Portugese Sausage
➔ Garlic
➔ Oil
➔ Cooked Chicken Thighs
➔ Canned Diced Tomatoes
➔ Cannelini Beans
➔ White Wine
➔ Chicken Stock
➔ Thyme
➔ Salt
➔ Pepper
➔ Breadcrumbs (+butter)
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Why Duck Cassoulet is the Ultimate Comfort Food
This classic French Duck Cassoulet Recipe is slow-cooked beans with vegetables and herbs that are then baked with duck confit and sausage for an unbelievable meal. Duck cassoulet is easily in my top 3 all-time favorite dishes to eat.
Ingredients for this recipe:
• 2 tablespoons olive oil or duck fat
• 1 pound pork belly, cut into 1” cubes
• 4 pork sausages
• 1 large peeled medium-diced yellow onion
• 1 large or 2 medium peeled medium-diced carrots
• 2 medium-diced ribs of celery
• 10 finely minced garlic cloves
• 1/3 cup quartered cherry tomatoes
• 1 cup dry white wine
• 6 cups chicken stock
• 4-5 parsley stems and leaves
• 8-0 fresh thyme sprigs
• 1 bay leaf
• 4 duck confit legs
• coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 30 minutes
Cook time: 4 hours 25 minutes
Procedures:
1. Cover the beans in a container with 4 to 6 inches of cold water. Cover and let them sit for 12 to 24 hours or overnight.
2. Add oil or duck fat to a large Dutch oven pot over medium-low heat.
3. Place in the pork and cook for 12 to 15 minutes or until lightly browned and some of the fat has been rendered. Set them to the side on a plate or bowl.
4. Add the sausages, turn the heat to medium, and sear for 3 to 4 minutes per side or until lightly browned. They do not need to be cooked through. Set them aside.
5. Stir in the onions and cook over low to medium heat for 25 to 30 minutes or until well browned. Come back and stir them every 5 to 7 minutes.
6. Add the carrots and celery, and sauté over medium heat for 2 to 3 minutes.
7. Stir in the garlic and cook just until it becomes fragrant, which takes about 30 to 45 seconds.
8. Next, stir in the tomatoes and cook for a further 1 minute.
9. Deglaze with white wine and cook until most of it has been absorbed into the vegetables. There may be a few tablespoons left, which is fine.
10. Strain the beans and add them to the pot with lightly browned pork, chicken stock, parsley, thyme, bay leaves, salt, and pepper.
11. Bring the beans to a boil over high heat, then cover and simmer over low heat for 1 hour or just until tender.
12. Remove the lid and place in the sausage and duck confit by slightly pressing them through the beans and vegetables so they are not all sitting on the top.
13. Bake in the oven for 1 ½ to 2 hours at 375° on a rack in the lower third section.
14. Serve in the pot or separately in bowls.
The real Cassoulet, cooked on location in Carcassonne, France.
The real Cassoulet, cooked on location in Carcassonne, France.
How to Make a Real Cassoulet in 3 Acts
Today I want to teach you how to make an authentic cassoulet in 3 easy acts. All the ingredients for a good cassoulet can be found in most grocery stores. Purists will argue that you need to find real tarbais beans but I have found white kidney beans work just as well. They will mention that there are 3 versions of true cassoulets (Castelnaudary, Carcassone, and Toulouse). Castlenaudary is the simplest and purest in flavor, made with beans, fresh pork, ham, sausages, and fried pork skins. Carcassonne adds lamb to Castlenaudary’s version and sometimes partridges. Toulouse’s version contributes lamb, bacon, sausage, and goose confit to the mix.
My version is far less complicated but will taste as good as any other cassoulet you are likely to encounter, even in France. Cassoulet is made in 3 acts; the beans, the lamb stew, and the confit. All are easily accomplished in a short amount of actual physical prep time sandwiched by long, slow cooking periods so prepare for that. I would even say get everything ready one day then cook the whole ensemble the next. Dishes like this profit by taking your time.
Cassoulet is an easy but time-consuming dish to cook. Look upon it as a delicious culinary project.
There is no dish in the Southwest of France more iconic, cherished, and controversial than the cassoulet. Not only is it the best pork and beans dish you can imagine, but it’s also a definitive dish of French country cooking — one that, to this day as you noted, stirs up fierce debate over what makes it authentic!
Get the full step by step recipe here:
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Chef Tom Colicchio's Secret Ingredient for Cassoulet
Chef Tom Colicchio makes cassoulet and reveals his special ingredient - watch until the end to find out what it is!
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