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www.thecommunityfarm.co.uk T: 01275 29 50 29 CASSOULET AVEC ALE


Cassoulet is a traditional French casserole dish that contains a variety of meats and beans. By placing the ingredients in layers, it helps to build up the wonderful and complex flavours of this dish.


Serves 4


4 pork sausages 50g hogs pudding, sliced thinly


1 duck leg, slow cooked in its own fat


25g pulled pork belly 1 chicken thigh, roasted


2 slices of streaky bacon, chopped finely 100g fresh white breadcrumbs Salt and pepper 50g can of three bean salad 1 tbsp olive oil 2 Spanish onions, sliced finely 3 cloves of garlic, chopped finely 1 sprig of fresh thyme 2 bay leaves 6 Chantenay carrots, cooked 1 pint of ale 2 tbsp tomato purée


1 Preheat the oven to 180C/gas 4. In a flameproof casserole dish, heat the oil over a medium heat and brown the sausages, turning them occasionally.


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2 Set aside the sausages on a plate. Add the streaky bacon to the casserole dish and cook, turn up the heat and toss the bacon around for 5 mins, until golden at the edges. Transfer the bacon to the plate with the sausages.


Repeat the process with the hogs pudding.


3 Turn the heat down to medium, add the onions to the remaining juices and cook for 10 mins, until soft, stirring from time to time.


4 Toss in the garlic and cook for 1 min. Next, add a third of the beans, followed by half of the onions. Sprinkle with a third of the fresh thyme leaves and season well with salt and pepper. Add half of the sausages, bacon and pulled pork followed by a third of the beans, thyme and seasoning. Then add the remaining sausages and onions, and finally the rest of the beans and the remaining thyme, pushing sprigs of thyme and bay leaves in amongst everything.


5 Pour in the ale. Measure 850ml of hot water, whisk in the tomato purée and pour over the beans. Place the cooked duck leg and chicken thigh into the casserole dish and cover with a fitted lid. Put the dish in the centre of a preheated oven and cook on medium heat for half an hour.


6 After half an hour, open the lid. Sprinkle the breadcrumbs and the carrots all over the top and bake (without a lid) for a further hour until the beans are completely cooked through. Serve with a rustic baguette and wash it down with beer.


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