Zwartberg Mountain Cassoulet

This is an excellent dish to serve as a winter main course. Italian boiling sausages can be bought at most Italian delicatessens.

6 oz. salt pork, cut INTO 1-inch cubes 6 shallots, peeled 4 carrots, scraped and cut into 1-inch slices bouquet garni, consisting of parsley sprigs,

1 thyme spray and

1 bay leaf tied together

2 lb. dried green flageolet beans, soaked overnight and drained

½ lb. Italian pepper boiling sausages

6 garlic cloves

1 teaspoon canned green peppercorns, drained

3 fl. oz. vegetable oil

8 fl. oz. dry white wine IV pints beef stock

2 tablespoons chopped fresh parsley

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

In a medium-sized flameproof cas-serole, fry the salt pork over moderate heat for 5 to 8 minutes or until it has rendered most of its fat. Add the shallots, carrots, bouquet garni, beans, sausages, garlic, peppercorns and vegetable oil.

Mix the ingredients together, then pour over the wine and beef stock. Bring the liquid to the boil and remove the casserole from the heat.

Cover the casserole and place it in the oven. Cook the mixture for 3 hours.

Remove the casserole from the oven. Remove and discard the bouquet garni. Sprinkle over the parsley and serve immediately.

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