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Simplified Cassoulet
December 27, 2007

This is a very good, solid recipe for a modern style cassoulet, and perfect for cold weather, and with the amount it makes, for having friends and family over as well. I omit proscuitto because I just don't believe it's necessary if you have good quality sausages, plus I don't like to take away from the succulent texture and flavour the duck fat gives the casserole by crossing cutting it with this type of ham but each to their own tastes. I also occasionally add rosemary and a bay leaf, but not always, and thyme does just as well alone. I don't know why this one is titled simplified cassoulet as it is very close in ingredients to the traditional which is a long list, although the timing is much less. Yet it is all well worth the effort involved. I think it is also a very enjoyable dish to make, layering your ingredients and simmering it to perfection, savouring the wonderful scent it makes as it cooks.

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