Recipe: Duck Sausage Cassoulet

Rating: 4.8 stars based on 993 reviews


  • 1 pound fresh white beans
  • 1 tin cannelloni beans, drained and washed
  • 1 tin butter beans, drained and washed
  • 1 pound duck sausage
  • 1 small onion, whole
  • 1 whole carrot
  • 4 thyme sprigs
  • 6 bay leaves
  • ½ pound middle bacon, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, cut into 1-inch chunks
  • 2 large carrots, sliced into ¼-inch coins
  • 10 cloves garlic, chopped
  • ½ pound saussison
  • 1 cup red wine
  • 1/2 pint beef or chicken stock
  • ¼ cup tomato paste
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper
  • Crusty baguette, for serving


  • Preheat the oven to 375°F.
  • Wash the beans well and put them in a large stockpot. Add enough water to the beans to cover by 2 inches and set over high heat. Bring to a boil for 2 minutes, remove from the heat, cover, and let stand 1 hour.
  • Put the duck sausage on a baking sheet and place it in the oven for 25 minutes. Remove and let cool. The sausage will not be fully cooked through.
  • Add the whole onion, whole carrot, two of the thyme sprigs, and three of the bay leaves to the beans. Add more water to the pot to cover again by 2 inches. Bring to a boil, lower the heat, and let simmer until the beans are mostly tender but with still a little bite to them, 50 to 60 minutes.
  • As the beans cook, put the bacon into a large skillet and place over medium heat. Cook until crispy and transfer the bacon to a paper towel—lined plate to drain. Drain off all but about 1 tablespoon of the bacon fat from the skillet and add the olive oil.
  • Return to the heat and add the diced onion, sliced carrots, and garlic and cook the mixture over low heat for 20 minutes, until the onion begins to turn translucent.
  • Slice both the duck sausage and the saussison on the bias into ½-inch-thick pieces and add them to the vegetable mix. Add the remaining bay leaves and thyme sprigs and cook, stirring, for 5 minutes.
  • Next add the tomato paste and cook off for about 2 minutes then add wine, stock, both tins of drained beans, salt, and pepper. Raise the heat to high, bringing the mixture to a boil. Stir well and lower the heat. Allow the mix to simmer for 5 minutes.
  • Remove the whole onion and carrot from the beans and add the vegetable and sausage mixture to the stockpot, leaving the pot on low heat. Stir well and cover.
  • Let the cassoulet simmer for 15 to 20 minutes, or until most of the wine mixture has been absorbed by the beans.
  • Spoon into a casserole dish and serve with crusty baguette on the side.
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