A couple of nights ago I made a cassoulet, a French casserole with pork and duck. It is a truly divine thing. Confit duck or goose, tender slow-cooked pork, pork sausage, beans. When I’ve made it, I’ve varied it based on what is at hand. I’ve never had confit duck or goose at hand. To be honest, in our one brief trip to Paris we did not get to eat a local cassoulet. I must post about making cassoulet.
Among other things, a cassoulet has Toulouse sausages. So I made some using the recipe from “The Sausage Book” by Nick Sandler and Johnny Acton. There are some good sausage-making recipes in this book. I wish there were more! A small part of the book is about making sausages and the rest is about cooking with sausages.
2 kg minced pork belly (I used pork shoulder – usually $8-9 per kilo rather than $14-20 for pork belly)
30g fine sea salt
2g freshly grated nutmeg
5g freshly ground black pepper
100 ml red wine
2og finely chopped or minced garlic
20g chopped flat leaf parsley
4g chopped sage leaves
4g thyme leaves
Parsley, sage and thyme from our garden.
This is a great recipe. Next time I want to increase the red wine a little or add a couple of teaspoons of tomato paste.
They were excellent in the cassoulet, and we’re about to eat the rest with some potato mash, peas and mushrooms. Mmmm….