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Cheat's French Cassoulet - Crock Pot or Le Creuset

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READY IN:
3hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.
  2. Add sausages and brown - remove & add to onion mixture.
  3. Add pork chop pieces & brown - remove and add to above mixture.
  4. Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.
  5. Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!
  6. Add the beans and stir well again.
  7. Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.
  8. Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!
  9. Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.
  10. NOTE ON SAUSAGES:
  11. Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Recipe #190045.
  12. However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.
  13. The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!

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