Toulouse-Style Cassoulet

Toulouse-Style Cassoulet
French Toulouse-Style Cassoulet

Toulouse-style cassoulet is a hearty and flavourful dish that originated in the southwest of France. It is a slow-cooked casserole that is traditionally made with white beans, sausage, pork, and duck confit. The dish is named after the cassole, the earthenware pot in which it is traditionally cooked.

Making the Toulouse-Style Cassoulet

To make a Toulouse-style cassoulet, you first need to soak the white beans overnight in cold water. Then you cook the sausage, pork, and duck confit in a large pot until they are browned. Next, you add 

French Cassoulet

onions, garlic, and tomato paste to the pot and cook them until they are softened.

After that, you add the soaked beans, chicken stock, and bouquet garni to the pot and bring everything to a boil. Once it boils, you reduce the heat and let the cassoulet simmer for several hours until the beans are tender and the flavours have melded together.

Serve the Cassoulet hot With Crusty Bread

Finally, you remove the bouquet garni and serve the cassoulet hot with crusty bread and a green salad on the side. This dish is perfect for a cozy winter evening, as it warms you up and fills you up with its rich and satisfying flavours.

French Toulouse-Style Cassoulet

In conclusion, Toulouse-style cassoulet is a classic French dish that is perfect for anyone who loves hearty and flavourful food. With its combination of white beans, sausage, pork, and duck confit, it is a dish that is sure to please everyone at the table.


2 fresh ham hocks                                                                                                                                          1 pound boneless pork shoulder, cut into 1 1/2-inch cubes                                                                      6 ounces fresh pork skin with 1/4 inch of fat attached                                                                                Kosher salt                                                                                                                                                        Freshly ground black pepper                                                                                                                         2 pounds dried Tarbais or cannellini beans, picked over and     rinsed                                                   2 ounces salt pork, skin removed                                                                                                                 1/3 cup duck fat (see Note)                                                                                                                           3 small carrots, thinly sliced                                                                                                                           2 medium onions, diced                                                                                                                                   1 (5-ounce) piece of pancetta                                                                                                                         1 (5-ounce) piece of prosciutto                                                                                                                     1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled                                                                   1 large plum tomato, chopped                                                                                                                       2 quarts plus two cups chicken broth, divided                                                                                               Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme   sprigs, and 1 bay leaf, tied with         string                                                                                                                                                               6 duck confit legs                                                                                                                                             1 tablespoon vegetable oil                                                                                                                             1 pound French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork     1/4 cup fresh breadcrumbs

  1. Put the ham hocks, pork shoulder cubes, and skin in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak overnight.
  1. The next day, in a medium saucepan, cover the salt pork and the seasoned skin with water. Bring to a boil, and then simmer over moderate heat until the skin is supple, about 30 minutes. Drain and cool. Refrigerate the salt pork. Cut the pork skin into five long pieces, roll each piece into a bundle, and tie with string.
  1. Dry the ham hocks and pork shoulder cubes with a paper towel. In a very large, enamelled cast-iron casserole, heat the duck fat. Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate. Repeat with the remaining pork cubes. Add the ham hocks to the casserole and brown them lightly. Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the pancetta and brown it lightly. Add the prosciutto, the head of garlic, and the tomato and cook, stirring, for 1 minute. Add 2 quarts of the broth, the bouquet garni, pork skin bundles, and the browned pork and its juices; bring to a boil. Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.
  1. Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain. Add the beans to the ragout and simmer until the beans are just tender, about 2 hours. Let the ragout cool, then refrigerate overnight.
  1. Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat. Let the ragout return to room temperature. Pick out the ham hocks, pancetta, and prosciutto. Cut the meats into bite-size pieces; discard the bones, skin, and gristle. Pick out the pork skin bundles and the head of garlic and reserve. Discard the bouquet garni.
  1. Preheat the oven to 400°F. Bring the ragout to a simmer. Cut the blanched salt pork into small pieces. Squeeze the cooked garlic cloves into a food processor. Add the salt pork and the raw garlic cloves and process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the cooked and cured meats.
  1. Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes. Remove the meat from the bones in large pieces. Cut the skin into strips. Discard the bones.
  1. Turn the oven down to 325°F. Untie and unroll the pork skin bundles. Line the bottom of a 5- to 6-quart earthenware casserole with the pork skin, fat side down. Using a large slotted spoon, transfer half of the ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout. Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat. Bake the cassoulet for 1 1/2 hours.
  1. Heat the vegetable oil in a medium skillet. Add the sausages and cook over moderately high heat until browned all over. Let cool, and then cut the sausages into 3-inch pieces.
  1. Reduce the oven temperature to 275°F. Gently stir in the skin that has formed on the cassoulet. Nestle in the sausages and drizzle with the remaining 2 tablespoons of reserved fat. Sprinkle with the breadcrumbs. Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a cloth-lined rack and let rest for at least 20 minutes before serving.

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