Bean stew with Toulouse sausages

Bean stew with Toulouse sausages

Cassoulet Toulousain

Taste le Tour

From the Languedoc/Gascogne region by Stéphane Langlois

Every corner of the southwest of France has a diff erent version of cassoulet. Around the town of Toulouse it’s the local thick sausage that is the highlight of this popular French classic. Confit duck and duck fat are both available from specialist butchers and good delicatessens.


Quantity Ingredient
2 tablespoons duck fat
400g salted pork, cut into 6 pieces, from the belly or shoulder
1 onion, diced
3 garlic cloves, crushed
1 carrot, sliced
2-3 sprigs thyme, finely chopped
1 stick celery, diced
3 tablespoons plain flour
150ml dry white wine
1 litre chicken stock
750g cannellini beans, soaked overnight in cold water
3 tablespoons tomato paste
freshly ground pepper
6 toulouse sausages, or good quality pork sausages
6 confit duck legs
3 tablespoons chopped parsley


  1. Melt the duck fat in a cast-iron saucepan or casserole dish. Add the pork pieces to the pan and brown for a few minutes. Add the onion and garlic and stir well. Add the carrot and thyme and stir again. Add the celery, then sprinkle on the flour and stir for 30 seconds. Stir in the wine, followed by the chicken stock. Add the cannellini beans and tomato paste, season with salt and pepper and bring to a simmer. Cover the pan and cook for about 1 hour over a low heat, or until the beans are almost cooked.
  2. Add the sausages and simmer for a further 15 minutes. Add the duck legs and simmer gently for another 10 minutes.
  3. To serve, spoon the beans and sauce into six deep soup plates. Top with a piece of pork, a duck leg and a sausage, sprinkle with chopped parsley and serve.
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