Cassoulet with pork and Krakow sausage
10 servings
150 minutes
Cassoulet is a symbol of French provincial cuisine, born in the Languedoc region. This hearty and aromatic bean stew was historically prepared by shepherds and peasants, filling it with tender meat and spices. The variation with Krakow sausage adds a piquant and smoky flavor, creating a rich bouquet of tastes. Chicken thighs and pork ribs are infused with wine and spices, while white beans give the dish a velvety texture. Slow cooking transforms the ingredients into a rich, warming delicacy. Cassoulet pairs perfectly with a glass of dry white wine and fresh bread, turning the meal into a true culinary delight. This dish is not just food; it is a real story embodied in aroma and taste.
1
Remove excess skin and fat from chicken thighs, dry them with paper towels, and season with salt and pepper. In a thick-walled pot, heat oil well over medium heat. Sauté half of the thighs for 10 minutes, then place on a plate and remove the browned skin. Do the same with the second half.
- Chicken thighs: 10 pieces
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 2 teaspoons
2
Cut the pork into 2.5 cm pieces and dry with paper towels, season with salt and pepper. Pour out the chicken fat from the pot, leaving about 2 tablespoons, and fry the pork in the well-heated fat for 10 minutes.
- Pork ribs: 450 g
- Salt: to taste
- Ground black pepper: to taste
3
Chop the onion, garlic, and thyme; drain the liquid from the tomatoes. Place the onion in a pot, stir and cook for about 5 minutes until soft. Then add garlic and tomato paste; cook for another 30 seconds. Pour in the broth and wine; add tomatoes, thyme, bay leaf, and clove. If something is burnt, scrape the bottom of the pot with a spatula. Add the thighs so they are covered with liquid. Bring to a boil, reduce heat, cover with a lid and cook for 40 minutes.
- Onion: 1 head
- Garlic: 6 cloves
- Dried thyme: 1 teaspoon
- Canned tomatoes in pieces: 400 g
- Tomato paste: 1 tablespoon
- Chicken broth: 3.5 glasss
- Dry white wine: 1.5 glass
- Bay leaf: 2 pieces
- Ground cloves: 1 teaspoon
- Chicken thighs: 10 pieces
4
Remove the lid and continue to simmer until the chicken and pork are tender - about 20-30 minutes.
5
Remove the bay leaf and then gently stir in the rinsed beans and sausage cut into 0.5 cm pieces. Continue to cook uncovered on low heat until the sausage and beans are heated through, about another 15 minutes.
- Canned white beans: 1700 g
- Krakow sausage: 450 g