Cassoulet Recipe
There is no doubt that this Cassoulet recipe will leave you craving for more. Cassoulet as a Side Dish never fails to impress. Fall in love with this Cassoulet recipe from the Canadian cuisine. Why don't you try this great Cassoulet recipe and see for yourself?
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 1/2 pounds loin of pork roast
1/2 teaspoon salt
1/4 teaspoon sage
1/4 teaspoon pepper
5 cups dry white beans
2 teaspoons salt
3 quarts boiling water
1/2 pound lean salt pork Cold water
1 sliced onion Bouquet garni
1-1 1/4 pounds whole Polish or garlic sausages, in casings
2 pounds boned shoulder of lamb
2-3 tablespoons hot pork drippings
2 cups chopped onions
3 cups beef stock or bouillon
1 1/2 cups dry white wine
1 (7 1/2-ounce) can tomato sauce
2 bay leaves
1/2 teaspoon thyme
2 cups coarse bread crumbs
1/2 cup chopped parsley, Butter or margarine
Directions
Trim loin of excess fat, and rub with salt, sage and pepper.
Roast at 325 F. until meat thermometer registers 185°F., slightly under 2 hours.
Set aside to cool; then refrigerate.
Reserve juices.
Add beans and salt to boiling water, and cook 2 minutes after water returns to boil.
Remove from heat, and let stand 1 hour.
Freshen salt pork by covering with cold water and bringing to boil.
Drain.
Add salt pork, sliced onions, bouquet garni to soaked beans.
Bring to boil; skim, and simmer uncovered 1 1/2 hours.
Add sausages for last 1/2 hour of cooking.
Remove sausages and salt pork, and set aside.
Discard bouquet garni.
Cut lamb in 2-inch cubes.
Brown on all sides in 2-3 tablespoons drippings.
Remove meat; lower heat, and brown chopped onions lightly.
Return meat to pan with stock, wine, tomato sauce and herbs.
Cover, and simmer 1 hour.
Remove meat, and skim off fat.
To lamb liquid add skimmed cooking juices saved from roast pork.
Slice salt pork.
Skin sausages, and slice thickly.
Drain beans, reserving liquid.
Cut roast pork into 1 1/2-inch chunks.
Arrange in an 8-quart casserole layers of beans, lamb, roast pork, salt pork and sausage slices, respectively.
Repeat layers, ending with beans.
Pour meat juices over all, and add enough bean liquid to come to top of last layer.
Spread top with bread crumbs and parsley, and dot with butter.
Cover.
Refrigerate if you wish to serve another day.
When ready to serve, leave cover on.
If casserole has been refrigerated, place in 375°F.
oven 25 minutes; reduce heat to 325°F., and continue baking 1 hour.
Remove cover, and bake 30 minutes longer.
Add more bean liquid if mixture seems dry.
If it hasn't been refrigerated, bake covered 1 hour and uncovered 1/2 hour at 325°F.
Serve from casserole.
Roast at 325 F. until meat thermometer registers 185°F., slightly under 2 hours.
Set aside to cool; then refrigerate.
Reserve juices.
Add beans and salt to boiling water, and cook 2 minutes after water returns to boil.
Remove from heat, and let stand 1 hour.
Freshen salt pork by covering with cold water and bringing to boil.
Drain.
Add salt pork, sliced onions, bouquet garni to soaked beans.
Bring to boil; skim, and simmer uncovered 1 1/2 hours.
Add sausages for last 1/2 hour of cooking.
Remove sausages and salt pork, and set aside.
Discard bouquet garni.
Cut lamb in 2-inch cubes.
Brown on all sides in 2-3 tablespoons drippings.
Remove meat; lower heat, and brown chopped onions lightly.
Return meat to pan with stock, wine, tomato sauce and herbs.
Cover, and simmer 1 hour.
Remove meat, and skim off fat.
To lamb liquid add skimmed cooking juices saved from roast pork.
Slice salt pork.
Skin sausages, and slice thickly.
Drain beans, reserving liquid.
Cut roast pork into 1 1/2-inch chunks.
Arrange in an 8-quart casserole layers of beans, lamb, roast pork, salt pork and sausage slices, respectively.
Repeat layers, ending with beans.
Pour meat juices over all, and add enough bean liquid to come to top of last layer.
Spread top with bread crumbs and parsley, and dot with butter.
Cover.
Refrigerate if you wish to serve another day.
When ready to serve, leave cover on.
If casserole has been refrigerated, place in 375°F.
oven 25 minutes; reduce heat to 325°F., and continue baking 1 hour.
Remove cover, and bake 30 minutes longer.
Add more bean liquid if mixture seems dry.
If it hasn't been refrigerated, bake covered 1 hour and uncovered 1/2 hour at 325°F.
Serve from casserole.
