Cassoulet - French Classic Pork and Sausage Stew Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
4 hrs
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Total Time
4 hrs 45 mins
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Servings
6
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Calories
530 kcal
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Course
Main Course
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Cuisine
French
Cassoulet - French Classic Pork and Sausage Stew Recipe
Description
This Cassoulet recipe combines pork shoulder, partially cooked garlic sausage, and bacon chunks with great northern beans, carrots, onion, crushed tomatoes, and fresh herb bundles of thyme and parsley. After seasoning the meats and briefly simmering the beans, all ingredients are layered into an oven-safe casserole. The dish is slow-cooked at a low temperature for several hours—first covered to soften the beans and meats, then uncovered when wine is added to deepen the stew's flavors and allow it to thicken. The result is a tender, hearty stew where the pork and sausage infuse the beans and vegetables with rich savory notes. The allspice adds a subtle warmth that complements the herbaceousness of the parsley and thyme.
This dish is suited for a filling main course, offering comfort and robust flavor. It pairs well with crusty bread or a simple green salad to balance its richness. The slow cook ensures fork-tender meats and a thick, flavorful broth that can be enjoyed hot from the oven.
You can store leftover cassoulet in the refrigerator for up to 3-4 days in an airtight container. It also freezes well after it has completely cooled, keeping for up to one month in airtight containers. For convenient portioning, individual servings can be frozen in muffin tins and then transferred to freezer bags.
Ingredients
- 1 lbs great northern beans dried
- 3 cups vegetable broth
- 1 cups red wine
- 1 onion cut into chunks
- 14 oz crushed tomatoes canned type
- 3 carrot sliced into ½" pieces
- ½ lb garlic sausage partially cooked and sliced
- 1 lbs pork shoulder cut into 1 inch chunks
- ½ lb Bacon cut into ½ inch chunks, slab
- 2 Tbsp parsley 6 whole fresh sprigs
- 2 Tbsp thyme 6 whole fresh sprigs
- 1 tsp allspice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 250°F.
- Tie the thyme and parsley sprigs with butcher's twine. (This will be added to the casserole)
- Place all the cut meat (bacon and pork shoulder) in a large bowl and add the allspice, salt and pepper and coat well.
- Rinse the beans and place in a large pot with enough water to cover on medium heat. Simmer for about 20 minutes and drain.
- In a large oven safe casserole place the beans, vegetable broth, tomatoes, onions, carrots, meats and tied herbs.
- Cover and cook for about two hours in the oven.
- Uncover and add the wine.
- Continue to cook for an additional hour or until the beans and meat are fork tender.
Notes
- Store leftover cassoulet in an airtight container in the refrigerator for 3-4 days.
- After cooling, cassoulet freezes well for up to one month when stored in airtight containers.
- Portion individual servings in a muffin tin before freezing to allow easy thawing and reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 1338mg | 56% |
| Potassium | 1013mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 5720IU | 114% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 120mg | 12% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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