How To make One Skillet: Quick Cassoulet

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.

This recipe is exclusive to the RecipeTin Eats Dinner cookbook!

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Instant Pot Cassoulet | Hearty Stew of Beans, Sausages, Chicken, and Salt Pork

Cassoulet is traditionally made with duck confit, and takes about 2 days to make. But the whole point of the Instant Pot is getting things done much faster without sacrificing the flavor. You can substitute any meats that you have, the ones below were just what I happened to find conveniently at my local grocery store.

My favorite things about the final dish are the deep flavors from the herbs running throughout (especially thyme) and the crunchy and buttery toasted panko crumbs that go on top.

Today’s Ingredients:
2 TB butter
2 TB extra virgin olive oil
2 cups panko bread crumbs

6 oz salt pork, chopped
1 lb hot Italian sausage, sliced
1 lb chicken, cubed
8 oz smoked sausage, sliced

1 small onion, chopped
1 large shallot, chopped
3 large garlic cloves, minced
½ cup white wine
14 oz canned cannellini beans, rinsed and drained
14 oz canned fire-roasted tomatoes, undrained
1 cup chicken stock
1 TB dried parsley
2 tsp dried sage
2 tsp dried rosemary
2 tsp dried thyme
1 tsp black pepper

fresh parsley, chopped

1. Melt butter with olive oil and toast the panko until it’s nicely browned. Keep stirring to prevent burning. Set aside to use as topping at the end
2. Brown each of the meats in turn just enough to get a bit of color – about 4-6 minutes each. Remove to a side bowl.
3. Sweat onion and shallot for a few minutes before adding garlic and wine. Scrape up all the tasty bits on the bottom of the pot.
4. Add all other ingredients except parsley and return the meats to the pot. Give it a stir and lock the lid.
5. Cook on manual/high for 15 minutes with a 10-minute natural pressure release before quick-releasing the remaining pressure.
6. Stir and serve in a bowl topped with the toasted panko and chopped parsley.

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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Super Easy Cassoulet Recipe

Super easy cassoulet recipe for an indulgent tasting meal without the slaving over the stove.
Full recipe here -

Amazing CASSOULET made from scratch

Let’s make Cassoulet! Sure, you can buy duck confit and Toulouse sausage from a good butcher, but then we wouldn’t have ourselves this video, would we? For serious, I’m super pumped to be able to share this one with you. A lot of planning and energy went into this video so I hope you dig it. As usual, please leave any questions that you have in the comments and I’ll answer them. Disclaimer: I apologize in advance for any mispronunciations. My French is non-existent… Cook on! ???????? Adam

Example workflow…
Day 1 - Make Toulouse sausage, fabricate duck, render duck fat and prepare/season duck legs for confit.
Day 2 - Make duck confit, pre-soak beans.
Day 3 - Finish crisping confit, cook beans, build and finish the final cassoulet.

Sous Vide Time/Temperature...
185F for 6-8 hours
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FULL CASSOULET INGREDIENTS…

For the Beans...
2.5 pounds White Beans (1kg)
1 Yellow Onion (375g)
1 Carrot (56g)
1.5 tbsp Tomato Paste (28g)
3 medium Tomatoes (528g)
5 Garlic cloves (15g)
6-8 cups Chicken Stock (plus 2-3 cups more for later)
2/ 3 lb Pork Belly (300g)
1/ 2 lb Ham
3 tbsp Red Wine Vinegar (45ml)
3 tbsp Duck Fat (45ml)
3 tbsp Salt (35g)

For the Herb Sachet in the Beans...
Small Bundle Fresh thyme (5g)
Small Bundle Fresh Parsley (9g)
2 bay leaves
1 tsp Black Peppercorn (3g)
1 tsp Juniper Berries(2g)
4 cloves (.5g)

Additional Meat for the final Cassoulet…
4-5 Pork Spare Ribs (400g)
3 six inch Toulouse Sausage Links(400g)
Bundle of Fresh Thyme
2 Bay Leaves
2 tbsp Duck Fat (30ml)


Duck Confit…
4-6 Duck Legs
Duck Fat to submerge legs
Thyme (fresh, picked and pressed in)
Zest from half an Orange
6 Garlic Cloves (1 per leg)
Salt (about a half teaspoon per leg)
Cracked Black Pepper TT

Toulouse Sausage… (recipe yields 5lb or 15-20 links)
3.5 pounds Pork Shoulder (1.6 kg)
1.5 pounds Fatback (680g)
3/4 cup White Wine (175ml)
1/4 cup Brandy (60ml)
3 tablespoons Kosher salt (40g)
3 tablespoons minced garlic (50g, 15-20 cloves)
1 tablespoons ground black pepper 8g
1 tablespoon ground white pepper 8g
1 teaspoon Nutmeg, freshly grated (optional)
10-12 feet Natural Hog Casings (32-38mm)

*serve with additional red wine vinegar and a nice bottle of light red wine.
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STUFF THAT I USE…
Tabletop Induction Burner -
Cassoulet “Tarbais” Beans -
KitchenAid Stand Mixer -
KitchenAid Meat Grinder -
Staub Dutch Oven - *this is green, but mine is “white truffle”
Cheesecloth -
Where I buy Spices - spiceology.com
Mini Microplane -
________________________________________________________
MORE INFORMATION FOR YOU CURIOUS HUMANS…

History of Cassoulet...


Preserving meat in France (about Confit)…


*This video was NOT sponsored by anybody.
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Intro (0:00)
Making Toulouse Sausage (1:00)
Duck Breakdown / Rendering Fat (6:14)
Prepping Duck Confit (7:32)
Making Duck Confit (8:24)
Soaking the Beans (10:23)
Cassoulet ingredient overview (10:53)
Making the beans / Preparing additional meats (11:21)
Building & Finishing the Cassoulet (15:33)
Final Thoughts (18:32)

Cassoulet — Frenchy meat and bean stew

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This is a method, not a recipe. It's just a beans and meat stew — improvise it!