19 July 2024
Rustic Toulouser Cassoulet - recipe - photo: calmCharlotte
Rustic Toulouser Cassoulet- recipe - photo: calmCharlotte

Rustic Toulouser Cassoulet

160 min. total time

Ingredients for 5 portions

2 pcs Onions (peeled and halved)
4 pcs Garlic cloves (peeled)
200 g Celery
200 g Carrots
4 tbsp Olive oil
4 pcs Toulouse sausages
350 g Bacon
350 g Lamb fillets
350 g Pork fillets
1 pcs Bouquet Garni
300 ml White wine
2 tbsp Tomato paste
1400 g Tomatoes diced (from a can)
4 pcs Duck legs (confit)
300 g Beans (from a can, reserve juice)


  1. For rustic Toulouser Cassoulet, first twist and cut the Toulouse sausages in the middle to create 8 small sausages. Peel onions, garlic, celery, and carrots and chop them in a food processor using the coarse cutting blade at speed setting 4.
  2. Attach the cooking stirrer and add 2 tbsp oil to the bowl. Set the temperature to 140°C and choose cooking stir interval level 1. Sear the sausages for about 5 minutes and set aside.
  3. Dice the bacon, lamb fillets, and pork fillets. Sear each meat for about 5 minutes and set aside, until all the meat is browned.
  4. Add the remaining oil to the mixing bowl and cook the onions, carrots, and garlic until soft at 140°C and cooking stir interval level 1 (about 12 minutes). Pour in the wine and cook for another 3 minutes. Add tomato paste and spices (tie them together or put them in a bag so they can be removed later) and cook for 2 minutes.
  5. Add the meat, sausages, tomatoes, the drained juice from the beans, 1 can of water, and plenty of salt and pepper. Increase the cooking stir interval to level 3 and cook for 10 minutes. Then reduce the temperature to 100°C, put on the splatter guard, and let it simmer for about 1.5 hours. Remove the cooking stirrer. Remove the bundle of herbs. Add the beans and duck legs, increase the temperature to 140°C again, and cook for 10 minutes.
  6. Serve with some fresh thyme.

Nutrition score


58,94 g

26,47 g

28,17 g

160 min. total time | 60 min. preparation time | 100 min. cook & rest time

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