Toulouse Sausage Cassoulet Recipes

Steps:

• Heat 1 tbsp of the olive oil in a large pan, add the chopped onions, carrots, 3 of the garlic cloves, tomatoes, bouquet garni and some salt and pepper. Cook over a gentle heat for 5 mins, then stir in the beans, wine and 200ml water, bring to the boil and simmer for 5 mins.
• Meanwhile, heat oven to 180C/160C fan/ gas 4. In a large frying pan, add the remaining olive oil over a medium heat and brown the sausages all over.
• Rub the inside of a casserole dish or baking dish with the remaining garlic clove. Pour in half the bean mix, arrange the sausages on top, then finish with another layer of beans. Cover with foil and place in the oven for 45 mins. While it cooks, blitz the bread in a food processor to make breadcrumbs.
• Remove the casserole dish from the oven, discard the foil and sprinkle the breadcrumbs over the top. Return to the oven and bake for a further 20 mins until the breadcrumbs are golden and crusty. Serve with a crisp green salad.

Steps:

• Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
• Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

Steps:

• Two days in advance, season the pork shoulder, fresh ham hock or pig's knuckles, and the pork skin moderately with salt and pepper. Place in an earthenware or glass dish, cover, and refrigerate overnight. Soak the beans overnight in enough water to cover by at least 2 inches.
• The following day, simmer the pork skin in water to cover until it is supple, 10 to 20 minutes. Drain, roll up the strip, and tie it with string.
• Dry the cubes of pork shoulder with paper towels. In an 8- or 9-quart flameproof casserole, heat the duck fat over moderately high heat. Add the pork shoulder and lightly brown on all sides. Add the onions and carrots and sauté, stirring, until the onions are soft and golden, about 5 minutes. Add the ham hock or pig's knuckles and the whole piece of ventrèche or pancetta. Allow these meats to brown a little around the edges, turning the pieces occasionally. Add the whole head of garlic, and the tomato or tomato paste; cook, stirring, for 1 minute. Add the stock, bundle of pork skin, and herb bouquet. Bring to a boil; cover, reduce the heat to low, and simmer the ragout for 1 1/2 hours.
• When the ragout has cooked for l hour, drain the beans and put them into a large saucepan, cover with fresh water, and slowly bring to a boil. Skim, and simmer for a few minutes, then drain and immediately add the beans to the simmering ragout. Continue simmering for up to 2 hours, or until the beans are tender. (You can tell when the beans are done by removing one or two beans with a spoon and blowing on them-the skins will burst.) Let cool, then skim off all the fat that has risen to the top; reserve 2 tablespoons of this fat for finishing the cassoulet. Cover the pork ragout and beans and refrigerate overnight to develop the flavors.
• The next day, steam the duck confit for 10 minutes to soften. As soon as the meat is cool enough to handle, pull it off the bones in large chunks.
• Remove the ragout and beans from the refrigerator and bring to room temperature. Pick out the ham hock or pig's knuckles, pancetta, garlic head, and herb bouquet. Cut the meat from the ham hock or pig's knuckles into bite-size pieces, discarding bones and fatty parts. Cut the pancetta into 1-inch pieces, discarding the extraneous fat. Set all the meats aside. Press on the garlic to extract the pulp and set aside. Discard the garlic skins and herb bouquet.
• In a food processor or electric blender, puree the pork fat or salt pork with the cooked and raw garlic and 1 cup water. Add this garlic puree to the ragout and beans and simmer for 30 minutes. Remove from the heat. Fold reserved meats into the ragout and beans.
• Preheat the oven to 325°F. To assemble the cassoulet, remove the roll of pork skin from the ragout. Untie, cut the skin into 2-inch pieces, and use to line a 5 1/2- or 6-quart ovenproof casserole, preferably earthenware, and fat side down-the skin side sticks (see Note below). Using a large slotted spoon or skimmer, add one half of the beans and pork shoulder. Scatter the duck confit on top of the pork and beans. Cover with the remaining beans and pork ragout. Taste the ragout cooking liquid and adjust the seasoning; there will probably be no need for salt. Pour just enough of the ragout liquid over the beans to cover them. Be sure there is at least 1 inch of "growing space" between the beans and the rim of the dish. Drizzle with the 2 tablespoons fat reserved in Step 4. Place the casserole in the oven and let cook for 1 1/2 hours.
• Prick the sausages and brown them under a hot broiler or in a skillet. Drain; cut larger sausages into 3- or 4-inch pieces.
• Reduce the oven heat to 275°F. Gently stir up the skin that has formed on the beans. Place the sausages on top of the beans. Dust the bread crumbs on top of the beans and sausage. Bake the cassoulet for 1 more hour. The top crust should become a beautiful golden brown; if it isn't, turn on the broiler and carefully "toast" the top layer of beans, about 2 minutes. Transfer the cassoulet from the oven to a cloth-lined surface and let it rest 20 minutes. Drizzle with the walnut oil just before serving.

Steps:

• Locate your heaviest deep pan (with a lid) and put it over a low heat. Add 2 tbsp of the goose fat. Soften the celery, onions and garlic cloves, then add the sausages and brown them all for about 10-15 mins (you may have to turn the heat up a bit).
• Remove the rind from the bacon and cut the bacon into 8 square chunks. Add the bacon and rind to the pot and pour in the red wine and tomatoes; I like to put the smoked rind in for flavour then pick it out later. Add the bay leaf and thyme, cover and simmer very slowly for 3 hrs.
• While the base is cooking, prepare the confit. This could also be done well in advance, since it keeps so well. Heat oven to 150C/130C fan/gas 2 and season the pheasant legs well with sea salt and pepper. Pack these together tightly into an ovenproof casserole and cover with the goose fat. Add the peppercorns and cook for 2½ hrs, until the pheasant is tender. Remove the legs carefully from the hot fat and drain on a rack above a roasting tray. Increase the oven temp to 200C/180C fan/gas 6. If you are making these ahead, cool and store in the fat in the fridge. To serve, heat gently to melt so you can lift out the legs.
• To finish, tip the sausage mix into an ovenproof dish, stir in the beans with some seasoning and sit the pheasant legs on top. Sprinkle the whole thing with breadcrumbs and bake for 30 mins until golden. Scatter with parsley to serve.