Cassoulet
Browse the article Cassoulet
Cassoulet
Yield: Makes 8 servings
Ingredients:
Bretonne* (recipe)
5
slices bacon
1
pound fully-cooked smoked sausage, such as Polish, Italian or garlic, sliced
1
boneless pork loin roast (about 3/4 pound), cubed
1/2
cup water
2
tablespoons packed brown sugar
1
tablespoon fresh lemon juice
Fresh oregano sprigs for garnish
Preparation:
1.
Prepare Bretonne; set aside.
2.
Preheat oven to 350°F. Cook bacon in large skillet over medium-high heat until crisp, turning occasionally. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside.
3.
Cut sausage into 1/4-inch slices with utility knife. Cut pork into 1-inch cubes.
4.
Heat bacon drippings over medium-high heat until hot; add 1/4 of pork and sausage. Cook until browned on all sides. Remove pork and sausage to paper towels; drain well. Repeat process until all meat is browned; set aside.
5.
Pour off drippings to remove grease; discard. To deglaze skillet, pour water into skillet. Cook over medium-high heat 2 minutes, scraping up browned bits and stirring constantly. Stir in sugar and juice; bring to a boil. Boil 1 minute. Stir deglazed pan drippings mixture and reserved crumbled bacon into reserved Bretonne.
6.
Spread 1/2 of Bretonne in lightly greased 2-1/2-quart ovenproof casserole or Dutch oven. Top with browned pork and sausage. Spoon remaining Bretonne over browned meats.
7.
Cover and bake 2 hours. Cool 10 minutes. Serve in 8 individual serving bowls. Garnish, if desired.
This recipe appears in:
French