Simplified Cassoulet with Lamb and Andouille Sausage

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Appears in Cook's Illustrated January/February 2000

Can you make a great cassoulet in a few hours without sacrificing the deep, melded flavors that are characteristic of this dish?

SERVES 8

TIME 3 hours, plus 1 hour brining

Simplified Cassoulet with Lamb and Andouille Sausage

WHY THIS RECIPE WORKS

To streamline our cassoulet recipe without compromising its essential character, we used brined chicken legs cooked in bacon fat, which simulated the smoky flavor and moist texture of confit. With our mock confit in place, we made short wor...

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