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Unread 02-07-2014, 01:18 AM   #1
CharredApron
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Default Smoked Kielbasa and Shank Cassoulet

I have been wanting to try this dish for quite a while now. It is considered a staple meal of the locals and a favorite in my new region. Every market has a canned or jarred variety of their own and the authentic recipe according to Wiki
goes like this "The region once known as the province of Languedoc is the traditional homeland of cassoulet, especially the towns of Toulouse, Carcassonne, and Castelnaudary, the town which claims to be where the dish originated.[2] All are made with white beans (haricots blancs or lingots),[a] duck or goose confit, sausages, and additional meat. In the cassoulet of Toulouse, the meats are pork and mutton, the latter frequently a cold roast shoulder. The Carcassonne version is similar but doubles the portion of mutton and sometimes replaces the duck with partridge.[3] The cassoulet of Castelnaudary uses a duck confit instead of mutton.
In France, cassoulets of varying price and quality are also sold in cans and jars in supermarkets, grocery stores and charcuteries. The cheapest ones contain only beans, tomato sauce, sausages, and bacon. More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, or duck confit."

Here is my version.



Thanks for lookin!
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