Came out very good. I used bone in chicken thigh. For the garlic sausage I used a kielbasa from the local butcher.
Only thing different I would do is to use a low sodium chicken stock. It was one notch above the too salty level.
https://www.seriouseats.com/traditional-french-cassoulet-recipe
by resilientbresilient
5 Comments
So you recommend following the recipe?
It looks great, I’d eat it, might even bring you some beer.
I love this dish and how you can vary the ingredients. We probably have it once a month on average during the non-summer months.
I made this once. Soaked the beans overnight and everything. I seasoned each step of the way, forgetting to account for the salt pork. It was inedible. Whole thing in the trash.
Edit: Re-reading the recipe, it probably doesn’t help that I hadn’t yet discovered Diamond Crystal kosher salt and, instead, had used Morton’s.
I made this for New Year’s! So delicious
I LOVE this recipe but, it’s very time consuming