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Post by Deleted on Dec 21, 2015 8:37:01 GMT
Cheats Sausage Cassoulet served with crusty bread.  1 tsp olive oil 1 x 400g pack Toulouse-inspired sausages 1 onion, finely chopped 1 large carrot, finely diced 1 celery stick, finely diced 2 garlic cloves, finely chopped 1 x 400g tin cannellini beans, drained and rinsed 3 tbsp sundried tomato paste 1 bay leaf 250ml hot chicken stock a handful of flat-leaf parsley, roughly chopped crusty bread, to serve 1 Heat the oil in a nonstick deep sauté or frying pan until hot. Add the sausages and fry over a medium heat for 10 minutes, turning occasionally, until golden. Remove to a plate. 2 Add the onion, carrot, celery and garlic to the pan; cover with a lid and cook gently for 10 minutes. Take a spoonful of the cannellini beans and, using a fork, mash with the tomato paste to a rough paste. 3. After the 10 minutes, add the bean and tomato paste. Return the sausages to the pan, with the bay leaf and the rest of the beans. Add the stock; season. 4. Bring to the boil, reduce the heat and simmer, uncovered, for 10 minutes until reduced and the sausages are cooked through. Season to taste. Finish with parsley; serve with bread. |
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Post by bjd on Dec 21, 2015 10:14:33 GMT
I hope you planned lots of red wine from southwestern France with that? It looks good. How long did you cook it altogether?
Locally (I live in Toulouse) it is said that you have to cook slowly for 24 hours, pushing down the crust that forms on top. This explains why just about everybody I know buys it canned -- from a local producer, of course.
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Post by Deleted on Dec 21, 2015 14:14:53 GMT
What are "Toulouse inspired" sausages and what would be a suitable substitute for them here in the US?
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Post by Deleted on Dec 21, 2015 14:27:43 GMT
Cajun sausage would work just fine in cassoulet.
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Post by Deleted on Dec 21, 2015 14:41:21 GMT
Cajun sausage would work just fine in cassoulet. There are several kinds of "Cajun sausage". Some spicier than others and some other variations on the basic andouille. |
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Post by bjd on Dec 21, 2015 14:51:57 GMT
Toulouse sausauge is not andouille at all, and it's not spicy. It's basically uncooked pork sausage -- usually quite long but indeed short pieces like those shown when it's in cassoulet.
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Post by Deleted on Dec 21, 2015 14:53:52 GMT
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Post by bjd on Dec 21, 2015 14:59:37 GMT
Ah, I didn't know. That sausage in the picture though looks more like ready cooked Polish-type sausage. Saucisse de Toulouse is not smoked and not spicy! It's not merguez.
Well, I just can't manage to post the image, but google a picture of Saucisse de toulouse
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Post by Deleted on Dec 21, 2015 15:02:40 GMT
The French are notoriously afraid of all spices, unless they have travelled far and wide.
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Post by Deleted on Dec 21, 2015 15:04:39 GMT
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Post by Deleted on Dec 21, 2015 15:06:55 GMT
I hope you planned lots of red wine from southwestern France with that? It looks good. How long did you cook it altogether? Locally (I live in Toulouse) it is said that you have to cook slowly for 24 hours, pushing down the crust that forms on top. This explains why just about everybody I know buys it canned -- from a local producer, of course. Certainly did bjd but not French, I prefer Australian wines! I cooked this as per the timing in the recipe above, cooks very quickly doesn't it. Btw tomato paste isn't tomato purée. |
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Post by Deleted on Dec 21, 2015 15:09:58 GMT
That looks more like Polish sausage, Kielbasa than any Cajun sausage I've ever encountered.
And, Polish sausage is not spicy.
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Post by Deleted on Dec 21, 2015 15:11:02 GMT
What are "Toulouse inspired" sausages and what would be a suitable substitute for them here in the US? Most UK supermarkets sell a Toulouse like sausages - coarse texture, with herbs and wine, Click here for information on those I buy. |
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Post by lagatta on Dec 21, 2015 16:45:55 GMT
Casimira, the difference between Polish sausage (the most usual kind I've seen - outside Poland, in North America and Western Europe; alas I've never been to Poland) is that Toulouse is a rougher grind, as you can see in the photo. Isn't Kielbasa smoked? I've used it (smoked) in place of the Dutch Rookworst (not the South African one) in stamppot. I don't think saucisse de Toulouse is smoked. It is easy to find here in Montréal.
That Cajun sausage looks tasty. Is it?
I made real cassoulet - once. Since then I've made "cheat" (not so long-cooked) versions or bought it in jars or tins. You can also buy it prepared here.
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Post by Deleted on Dec 21, 2015 16:50:40 GMT
I eat only tinned cassoulet, sometimes adding a few ingredients of my own inspiration. And in any case, I don't like duck cassoulet, only pork cassoulet.
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Post by bjd on Dec 21, 2015 17:46:36 GMT
I only buy duck or goose cassoulet, La Belle Chaurienne brand, which comes from Castelnaudary. In any case, in both there is a piece of pork sausage.
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Post by Deleted on Dec 21, 2015 19:57:39 GMT
I eat only tinned cassoulet, sometimes adding a few ingredients of my own inspiration. And in any case, I don't like duck cassoulet, only pork cassoulet. I will find an adequate sausage to use for this recipe, thank you Rita. The irony in Kerouac's post is that one of the very first recipes posted in this thread, if not the very first recipe posted on this thread is of a cassoulet. I 'm too lazy to look but do remember my husband's enthusiasm at trying it and half way through it, said, "something isn't right here". He was correct but, my being such a neophyte on here let alone totally ignorant of French Cuisine just let it slide. (I do remember my husband's comment "who are these people?"). Words of wisdom or a glutton for punishment? Too funny.
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Post by Deleted on Dec 22, 2015 11:50:09 GMT
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Post by Deleted on Dec 23, 2015 9:18:58 GMT
Thanks Rita.
While I do like to take some short cuts and do cheat,I really do prefer to to take the traditional route in preparing meals as it is why I like to cook.There is something soothing, and therapeutic that much like gardening, takes me away from my every day worries and woes.
An unwinding....
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Post by Deleted on Dec 23, 2015 10:32:55 GMT
I agree with you totally - I have never used this book btw.
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