Cassoulet, my way

Cassoulet with chicken thighs, sv pork belly, garlic sausage, salted pork, white kidney bean, chicken stock, black pepper and bay leaf.

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Comments

Amos_Schorr_168815

Cassoulet is on my ever-growing list of things to make. Hopefully I'll get there eventually....

batty6842

This looks amazing! I will have to try this way instead of smoked duck next time I make it.

mcauberghs14

Where do you get all the sausages? To make a real one here in the USA I have a hard time because of lack of authentic sausages.

Tom_Champion_14732

And this feeds a party of how many? Has to be tasty.

carter_elkins_266075

This could feed 3 to 4, it's a 3.5qt Dutch oven.

carter_elkins_266075

I just used local sausage. I would call Fabrique or Three Pigs(the only two I'm familiar with that make tolouse) and ask if there is a vender in your area.

carter_elkins_266075

I have access to duck but wanted to make a less expensive version given that it was my first go at it, the flavor was super bold even with the chicken. The stock I used was very rich and gelatinous which helped a lot.

Amos_Schorr_168815

You can get just about any kind of sausage you want in the US.

batty6842

Did you use a bone stock? I typically reserve carcasses from brined, roasted chickens until I have enough to make about 6 quarts of stock, then make stock, reduce it and store to use as needed.