FRN: Toulouse Cassoulet
Source of Recipe
"The Around the World Cookbook"
* Exported from MasterCook *
Toulouse Cassoulet
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : French, Lamb, Meats, Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried white beans -- soaked overnight in
-- cold water, then rinsed
-- and drained
1 1/2 pounds French garlic sausages (see
-- Judi's notes)
1 1/2 pounds boneless lamb -- cut in 2-inch cubes
1 1/2 pounds pork sausage -- cut in 2-inch cubes
1 large onion -- finely chopped
3 garlic cloves (up to 4) -- finely chopped
4 tomatoes -- peeled, seeded, and
-- chopped
1 1/4 cups chicken broth
bouqet garni
4 tablespoons fresh bread crumbs
salt -- to taste
freshly ground black pepper -- to taste
Put the beans in a saucepan with water to cover. Boil for about 10 minutes and drain, then return to a clean saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 45 minutes, then add salt and let soak in the cooking water.
Preheat the oven to 350 degrees F. Prick the sausages, place them in a large heavy frying pan over medium heat and cook for 20 to 25 minutes until browned, turning occasionally. Drain on paper towels and pour off all but 1 tablespoon of the fat from the pan.
Increase the heat to medium-high. Season the lamb and pork and add enough of the meat to the pan to fit easily in one layer. Cook until browned, then transfer to a large dish. Continue browning in batches. Add the onion and garlic to the pan and cook for 3 to 4 minutes until just soft, stirring. Stir in the tomatoes and cook for 2 to 3 minutes more.
Transfer the vegetables to the meat dish. Add the chicken broth and bring to a boil, then skim off the fat. Spoon a quarter of the beans into a large casserole and top with a third of the sausages, meat, and vegetables. Continue layering, ending with a layer of beans. Tuck in the bouquet garni, pour over the broth and top up with enough of the bean cooking liquid to just cover.
Cover the casserole and bake for 2 hours. (Check and add more bean cooking liquid if it seems dry.) Uncover the casserole, sprinkle over the bread crumbs and press with the back of a spoon to moisten them. Continue cooking the cassoulet, uncovered, for about 20 minutes more until browned.
Judi's notes: You can substitute any garlic sausage or Kielbasa for the French sausage if it is not available.
Cuisine:
"French"
Source:
"The Around the World Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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