Toulouse CASSOULET
Photography by Taylor Higgins
Description
From Chef Rodger at Zingerman’s Delicatessen
Our friends and partners from Zingerman’s Deli shared this classic cassoulet recipe with us, the perfect way to enjoy the Marrow Detroit Provisions Toulouse Sausage. This hearty recipe is sure to warm your soul, featuring our chef-crafted sausage, the deli’s duck confit, and smoked ham hocks from your friendly local butcher. Find your carrots and celery at the farmers market, and while you’re there consider subbing fresh tomatoes to add some summertime into this fall classic. Fresh seasonal local ingredients are the inspiration behind the quality at Marrow, and our sausages are no exception. Using humanely raised pork from Michigan farmers allows us to support the Michigan agricultural community and serve you the highest quality sausage around.
QUALITY. COMMUNITY. LAND. ANIMAL.
Enjoy.
Details
Yield: Serves 4-6
Method: Pot/Oven
Total Time: 4 hours
Active Time: 4 hours
Ingredients
● 1 lbs dry Rancho Gordo Cassoulet Beans
● 1 14 oz can diced tomatoes (San Marzanos work well)
● 1 leg of Zingerman’s Deli Duck Confit
● 1 sprig of fresh thyme
● 1 sprig of fresh rosemary
● 1 lb Marrow Detroit Toulouse Pork Sausage
● 3-5 cloves of garlic peeled, left whole
● ⅓ lb large diced carrot
● ⅓ lb large diced celery
● 1 large hot chili, split in half (I like the long red ones)
● 1 ½ tsp of salt
● 5-6 whole peppercorns
● 1 small Marrow Smoked Ham Hock
● 1 quart chicken broth, unsalted
● 1 pint water
Directions
Marrow Detroit Provisions Toulouse Sausage - Cassolet Style with :
Mix beans with all ingredients (except proteins) in baking dish.
Place the ham hocks and the duck confit (with any extra duck fat) and the Toulouse sausage into the dish.
Cover tightly and bake at 325º F for at least 4 hours.
Slowly pour in the red wine vinegar and extra virgin olive oil while continuing to pulse
Sprinkle in crushed red pepper & mix
Process:
Plan on stirring the cassolet a few times throughout the day to make sure the beans are cooking on the top. It is ok for the sausage, duck and ham hock to start falling apart. Make sure the beans on top are below the liquid and cooking. It is ok to add a little more broth or water if need be during the process. The tightness of your lid will affect how much evaporation happens in your oven. We are looking for the beans to be fully absorbed and tender. Most of the stock should be absorbed and a good layer of fat on top. If you haven’t done it already by stirring it, while the meat is still warm, break it up into smaller pieces and distribute throughout the dish.
This hearty Toulouse Cassoulet recipe features savory ingredients such as Marrow Detroit Provisions Toulouse Sausage, Marrow Detroit Provisions Smoked Ham Hock and Zingerman's Deli Duck Confit all simmered over Rancho Gordo Cassoulet beans. This flavorful dish is perfect for a cozy night in and is easily prepared in a large Dutch oven. Find the Marrow Detroit Provisions sausage at your local grocery stores, or stop by butcher shop today and pick up a pack our Toulouse sausage. While you’re there, enjoy our other delicious locally-sourced meat options !
