Friday, January 15, 2010


A cassoulet is a hearty French stew with an assortment of delicious meats...usually pork belly, duck confit and Toulouse sausages. I had it at our favourite French restaurant in Toronto and tried to make a simpler version while replicating the same flavours at home. It turned out really well and the flavours were very similar to the restaurant's version. Next time I feel ambitious, I will attempt to make my own duck confit! It would totally make this dish shine.

4-5 Toulouse sausages (or Oktoberfest, or Bratwurst...choose somewhat smokey sausages)
2 medium onions, diced
2 cloves garlic, minced
1 can tomatoes
1 sprig fresh thyme (or 1/2 tsp dried)
1 sprig fresh rosemary (or 1/2 tsp dried)
pinch ground cloves
1 can white beans
2 slices french bread diced small
1 tbsp olive oil
1 extra clove garlic minced
2 tbsp chopped parsley

Fry sausage in a skillet until brown on all sides and cooked through. Remove from pan and add onions and garlic and sauté until fragrant. Add the tomatoes and herbs and season with salt and pepper. Slice the sausages and add to the skillet along with the white beans. Simmer mixture for 15-20 minutes to allow flavour to develop. Meanwhile, toss diced bread in olive oil and garlic and bake on a cookie sheet at 400F for 10 minutes (watch to make sure they don't burn!). Serve cassoulet in French onion soup bowls or mini casserole dishes and top with the garlic toasted bread crumbs and fresh parsley.

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