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| CASSOULET TOULOUSAIN |
| 4 Servings |
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| Ingredients |
1 lb Dry White Beans
1 lb Boneless Pork Shoulder
12 oz Garlic Sausage (thick sliced 1/3 inch thick)
1 lb Thick Sliced Smoked Bacon
12 oz Ground Pork Sausage
1 Peeled Onion
4 Tomatoes
1 White Leek
6 oz Chopped Garlic
2 Carrots, peeled
1 c Bread Crumbs
1 Bouquet Garni (thyme, bay leaves,
parsley stamps, green of leek)
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| Method |
| Lay the leek on table and place in the middle of thyme,
parsley, bay leaves and roll like a cigar.
Tie with kitchen string.
Soak the beans overnight in cold water.
Strain the beans and put them in large sauce pan.
Add bouquet garni, onion, garlic, diced tomatoes, carrots,
white leek and cover 5 inches above the beans with water.
Cook until soft – around 45 minutes. Season at the end.
Divide pork shoulder meat into approximately 4 oz portions.
Sear in oil, and braise in a mixture of beef stock and white
wine until tender. Remove and hold.
In sauté pan, sear pork sausage, garlic sausage and bacon
until brown. Remove and hold.
Take casserole dish (either 4 individual or 1 large) and rub
the bottom and sides with chopped garlic.
Spread a layer of beans on bottom and place bacon and
sausage on top.
Repeat with another layer followed by placing the pieces
of pork shoulder on the top.
Bake everything together for 20 minutes.
Spread bread crumbs on the top and put back in the oven
until golden brown. Serve immediately. |
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