Cassoulet Gascogne Recipe
Cassoulet Gascogne is a salt pork and sausage casserole prepared with haricot beans. Oven cooked and flavored with bouquet garni, the Cassoulet Gascogne is served with gascony garlic mustard butter.
Ingredients
| Salt pork, cubed 1/2kg/1 lb | ||
| Dried white haricot beans, soaked overnight in cold water and drained 1/2kg/1lb | ||
| Bouquet garni | 1 | |
| Smoked pork sausages cut into 2 1/2cm/1in pieces 1/2kg/1 lb | ||
| GASCONY BUTTER. | ||
| Salt | 1/2 Teaspoon | |
| Garlic | 8 Clove (5gm) | |
| Butter 75g/3oz | ||
| French mustard | 1 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to moderate 180°C (Gas Mark4,350°F).
Put the salt pork and beans in a casserole and pour over just enough boiling water to cover.
Add the bouquet garni and cover.
Put the casserole into the oven and cook for 3 hours, or until the beans are tender.
Remove from the oven and add seasoning to taste and the sausage pieces.
Return to the oven to cook, uncovered, for a further 30 minutes.
Meanwhile, to make the butter, half fill a saucepan with water.
Add the salt and garlic cloves and bring to the boil.
Boil for 10 minutes.
Transfer the cloves to a mortar and pound or mash them, with the butter, to form a smooth paste.
Stir in the mustard and parsley.
Remove the casserole from the oven.
Strain off any liquid and remove the bouquet garni.
Stir in the garlic butter and serve.
Put the salt pork and beans in a casserole and pour over just enough boiling water to cover.
Add the bouquet garni and cover.
Put the casserole into the oven and cook for 3 hours, or until the beans are tender.
Remove from the oven and add seasoning to taste and the sausage pieces.
Return to the oven to cook, uncovered, for a further 30 minutes.
Meanwhile, to make the butter, half fill a saucepan with water.
Add the salt and garlic cloves and bring to the boil.
Boil for 10 minutes.
Transfer the cloves to a mortar and pound or mash them, with the butter, to form a smooth paste.
Stir in the mustard and parsley.
Remove the casserole from the oven.
Strain off any liquid and remove the bouquet garni.
Stir in the garlic butter and serve.
Chef
