Serious Eats: Recipes

Cassoulet

This recipe uses pork shoulder, sausage, bacon and wine but forgoes the more expensive and/or time-consuming elements of any sort of confit. That does not mean that if you have a surplus of duck confit sitting around it wouldn't be a delicious and welcome addition—just that it isn't necessary to come out with a fantastic final product.

Printed from http://www.seriouseats.com/recipes/2011/12/cassoulet-pork-beans-sausage-stew-recipe.html

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