Cheat'S French Cassoulet - Crock Pot Or Le Creuset

Name: Cheat'S French Cassoulet - Crock Pot Or Le Creuset
Ingredients: 50 g lardons or 50 g bacon, chopped into small dice; 1 tablespoon olive oil; 450 g meaty sausages; 4 lean pork chops, cut into large pieces; 400 g tinned beans; haricot beans or butter beans; 1 onion, peeled & diced; 4 carrots, peeled & diced into biggish chunks; 400 g chopped tomatoes; 400 ml chicken stock; 200 ml red wine; 1 teaspoon sugar; 2 garlic cloves (or more); 50 g breadcrumbs; 1 bouquet garni

15 ingredients

13 steps

Ingredients

50 g lardons or 50 g bacon, chopped into small dice
1 tablespoon olive oil
450 g meaty sausages
4 lean pork chops, cut into large pieces
400 g tinned beans
haricot beans or butter beans
1 onion, peeled & diced
4 carrots, peeled & diced into biggish chunks
400 g chopped tomatoes
400 ml chicken stock
200 ml red wine
1 teaspoon sugar
2 garlic cloves (or more)
50 g breadcrumbs
1 bouquet garni

Directions

1

Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.
2

Add sausages and brown - remove & add to onion mixture.
3

Add pork chop pieces & brown - remove and add to above mixture.
4

Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.
5

Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!
6

Add the beans and stir well again.
7

Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.
8

Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!
9

Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.
10

NOTE ON SAUSAGES:
11

Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Recipe #190045.
12

However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.
13

The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!