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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lardons	50		chopped	1260.8333	0.0	280.5	7.0833
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sausage	450			706244.16	1326.7593	29086.6453	63949.7963
pork chop	4		cut lean	3284.0127	664.7858	107.2294	21.4096
bean	400	g	tinned	116.0	16.4	16.8	2.0
haricot bean				1260.8333	0.0	280.5	7.0833
onion	1		peeled diced	64.0	14.944	1.76	0.16
carrot	4		peeled diced	209.92	49.0496	4.7616	1.2288
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
chicken stock	400	ml		146.0767	14.3236	10.2254	4.8692
red wine	200			-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
garlic clove	2			1260.8333	0.0	280.5	7.0833
breadcrumb	50	g		1260.8333	0.0	280.5	7.0833
bouquet garni	1			1260.8333	0.0	280.5	7.0833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.