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Old 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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Old 02-07-2014, 01:22 AM   #2
landarc
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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
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Old 02-07-2014, 01:25 AM   #3
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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!
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Old 02-07-2014, 01:51 AM   #4
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Getting fancy on us, huh? That looks magnificent!
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Old 02-07-2014, 03:23 AM   #5
Neil
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Yummmmmm!
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Old 02-07-2014, 04:00 AM   #6
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Tres bon monsieur!
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Old 02-07-2014, 04:13 AM   #7
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Dang Jed as usual that looks afarkinmazing
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Old 02-07-2014, 05:15 AM   #8
CharredApron
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Dang Jed as usual that looks afarkinmazing
Got some left over Dave, get yer butt over here, I'll freeze it fer ya!
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Old 02-07-2014, 05:17 AM   #9
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You have no idea how much I'd love to visit you Brother.
It just ain't in the cards...........yet
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Old 02-07-2014, 05:29 AM   #10
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Quote:
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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!
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Old 02-07-2014, 05:35 AM   #11
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One day Brother, with the lil man on the way, I'm thinkin world travel may be on hold for a while.
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Old 02-07-2014, 07:32 AM   #12
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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?
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Old 02-07-2014, 08:41 PM   #13
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Wow, that looks great.....
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Old 02-07-2014, 08:44 PM   #14
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Looks delicious Jed!
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Old 02-08-2014, 05:57 AM   #15
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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.
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"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
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