Smoked Kielbasa and Shank Cassoulet

CharredApron · 02-07-2014, 01:18 AM

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!

landarc · 02-07-2014, 01:22 AM

I love cassoulet, we only rarely made it, as the ingredients were pricey and it takes time. I'm a duck and sausage cassoulet guy

CharredApron · 02-07-2014, 01:25 AM

Quote:

Originally Posted by landarc

I love cassoulet, we only rarely made it, as the ingredients were pricey and it takes time. I'm a duck and sausage cassoulet guy

I would have loved to add the duck confit but my wife doesn't care for it. Next time I make a batch of my own. It all started by finding a pressure cooker in the pantry that I wanted to try out on the beans. It worked like a champ and cut the time way down to complete!

sliding_billy · 02-07-2014, 01:51 AM

Getting fancy on us, huh?

That looks magnificent!

Neil · 02-07-2014, 03:23 AM

Yummmmmm!

Phubar · 02-07-2014, 04:00 AM

Tres bon monsieur!

Diesel Dave · 02-07-2014, 04:13 AM

Dang Jed as usual that looks afarkinmazing

CharredApron · 02-07-2014, 05:15 AM

Quote:

Originally Posted by Diesel Dave

Dang Jed as usual that looks afarkinmazing

Got some left over Dave, get yer butt over here, I'll freeze it fer ya!

Diesel Dave · 02-07-2014, 05:17 AM

You have no idea how much I'd love to visit you Brother.
It just ain't in the cards...........yet

CharredApron · 02-07-2014, 05:29 AM

Quote:

Originally Posted by Diesel Dave

You have no idea how much I'd love to visit you Brother.
It just ain't in the cards...........yet

Anytime you're ready we are too!

Diesel Dave · 02-07-2014, 05:35 AM

One day Brother, with the lil man on the way, I'm thinkin world travel may be on hold for a while.

Uncle JJ · 02-07-2014, 07:32 AM

Looks awesome! I've only made it once, and it called for a seasoned bread crumb crust on top. Is that not the way they do it over there?

IamMadMan · 02-07-2014, 08:41 PM

Wow, that looks great.....

cowgirl · 02-07-2014, 08:44 PM

Looks delicious Jed!

CharredApron · 02-08-2014, 05:57 AM

Quote:

Originally Posted by cowgirl

Looks delicious Jed!

Thanks Jeanie, just finished another serving and it's better than the first. As usual a rest overnight in the fridge adds some depth of flavor.

02-07-2014, 01:18 AM	#1
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	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! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

02-07-2014, 01:22 AM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I love cassoulet, we only rarely made it, as the ingredients were pricey and it takes time. I'm a duck and sausage cassoulet guy __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-07-2014, 01:51 AM	#4
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Getting fancy on us, huh? That looks magnificent! __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

02-07-2014, 03:23 AM	#5
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Yummmmmm! __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

02-07-2014, 04:00 AM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Tres bon monsieur! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

02-07-2014, 04:13 AM	#7
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Dang Jed as usual that looks afarkinmazing __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

02-07-2014, 05:17 AM	#9
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	You have no idea how much I'd love to visit you Brother. It just ain't in the cards...........yet __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

02-07-2014, 05:35 AM	#11
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	One day Brother, with the lil man on the way, I'm thinkin world travel may be on hold for a while. __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

02-07-2014, 07:32 AM	#12
Uncle JJ Full Fledged Farker Join Date: 06-07-13 Location: Smyrna, GA	Looks awesome! I've only made it once, and it called for a seasoned bread crumb crust on top. Is that not the way they do it over there? __________________ ***************** Shirley 54 Stickburner, Weber 26 Kettle, Backlit Blue Thermapen (not street legal), Blackstone Griddle, Lime 22" Kettle, Gray 22" Kettle, Blue SS Performer, Wine Fridge Cold Smoker, Redskins Smokey Joe, Weber Q, Weber Go Anywhere, & Weber Spirit

02-07-2014, 08:41 PM	#13
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Wow, that looks great.....

02-07-2014, 08:44 PM	#14
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious Jed! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/