Cassoulet

Prepared 0 of 6 steps

1. 01

   Prepare the ingredients

   Rinse the canned white beans and let them drain. Cut the bacon into cubes, chop the onion, carrot, and celery into small pieces. Leave the sausages whole, mince the garlic, and roughly chop the tomatoes with their juice.

2. 02

   Brown the meat components

   In a heavy skillet, heat 20 ml of oil and fry the sausages for 8-10 minutes, turning until golden on all sides. Remove them, then render the bacon for 4-5 minutes. At this stage, the sausages may still be raw inside.

3. 03

   Prepare the vegetable base

   Add the onions, carrots, and celery to the bacon, cook for 8-10 minutes. Add the garlic for 1 minute, then pour in the wine and bring to a boil for 3 minutes. Add the tomatoes, stock, thyme, bay leaf, salt, and pepper.

4. 04

   Combine the beans and sausages

   Fold in the beans and bring to a gentle boil. Return the sausages, partially submerging them in the sauce. If your skillet is not oven-safe, transfer the contents into a deep baking dish.

5. 05

   Bake under the bread crust

   Heat the oven to 180 °C. Mix breadcrumbs with the remaining 20 ml oil and scatter thinly between the sausages. Bake for 40–50 minutes until the sauce thickens, the top browns and the sausages reach 71 °C inside.

6. 06

   Serve with bean sauce

   Remove the bay leaves and thyme sprigs. Let the dish rest for a few minutes, then divide the beans, bacon, and sausages among portions, keeping some of the crust. Duck, fresh herbs, and separate bread are not included in this version.