Traditional Toulouse cassoulet
Discover the traditional Toulouse cassoulet recipe, made by Anaïs in the program “Le Combat des Régions” on M6.
- For the dish
- 1 kg Tarbais beans
- 400g Pork loin
- 200 g Matchstick with ham
- 400 g Toulouse sausage
- 400 g Rind sausage
- 400 g Rind
- 4 Onion
- 5 Carrots
- 1 head Garlic
- 4 Duck leg
- 300 g Tomato
Preparation 1 hour
Cooking 2 hrs 30 mins
Soak the beans the night before. Blanch, rinse and drain after the first boil.
Brown the onions, carrot and part of the garlic in the duck fat.
Add the pork loin and the dry ham matchsticks.
Color the mixture then add the tomato.
Add the beans, cover with lukewhourswater and cook for about two hours.
Line the bottom of the pan with the beans then add the pork loin and rind. Season with pepper and drizzle with cooking juices.
Bake the cassoulet at 160°C. Leave a film to form, push it into the dish and repeat the operation 5 times.
Color the sausages with duck fat, arrange them on the beans with the confit duck legs.
Chop the rest of the garlic. Stir it into a tablespoon of duck fat and place it in the middle of the cassoulet.
Sprinkle with breadcrumbs and leave to brown for 20 to 30 minutes.
For this traditional Toulouse cassoulet recipe, you can count on 60 minutes of preparation. To learn more about the foods in this Traditional Meals recipe, head over to our food guide here.