❈ CHEAT'S FRENCH CASSOULET - CROCK POT OR LE CREUSET
This easy CHEAT'S FRENCH CASSOULET - CROCK POT OR LE CREUSET Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
50 g lardons or 50 g bacon, chopped into small dice 1 tablespoon olive oil 450 g meaty sausages 4 lean pork chops, cut into large pieces 400 g tinned beans haricot beans or butter beans 1 onion, peeled & diced 4 carrots, peeled & diced into biggish chunks 400 g chopped tomatoes 400 ml chicken stock 200 ml red wine 1 teaspoon sugar 2 garlic cloves (or more) 50 g breadcrumbs 1 bouquet garni
DIRECTIONS
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. Add sausages and brown - remove & add to onion mixture. Add pork chop pieces & brown - remove and add to above mixture. Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar. Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir! Add the beans and stir well again. 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/300F. 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! Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage. NOTE ON SAUSAGES: 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. However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc. 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!
by: French Tart
