Dale Shipp wrote to Michael Loo <=-

have been blood sausages that didn't really
appeal to me - the ones thickened with too
much starch or sometimes even whole grains.

I suspect that it was blood and oatmeal. OTOH, I can say that Helen
liked it -- I guess it reminded her of early life in Ireland.

That's pretty much what black pudding is. There is also (usually) some
barley in there, too.

Title: Cassoulet
2 lb Oscar Mayer Ground Pork
-Sausage

If you're dying for cassoulet and in a hurry,

There is no such thing as cassoulet in a hurry.

Actually, I don't know that I have ever had a cassoulet, nor do I know exactly what constitutes one. It just looked like a decent set of ingredients when I scanned the day's file.

Cassoulet is a classic French baked beans deal. Meat (typically pork
sausage, goose, duck, sometimes mutton), pork skin, white haricot beans
slow cooked (authentically in an oven - often in a crockpot).

This recipe is pretty elaborate, but, then, it's from Saveur magazine.
I'd eat it with gusto if presented - but I'll likely never make it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cassoulet au Canard
Categories: Poultry, Pork, Vegetables, Herbs, Wine
Yield: 7 servings

1 lb Dried great northern beans
10 tb Duck fat or olive oil
16 cl Garlic; smashed
2 lg Onions; chopped
2 lg Carrots; scraped, chopped
2 lg Ham hocks
1 lb Pork shoulder; in 1" cubes
1/2 lb Pancetta; diced
4 Sprigs oregano
4 Sprigs thyme
3 Turkish bay leaves
1 c Whole peeled canned tomatoes
1 c White wine
2 c Chicken broth
4 Confit duck legs
1 lb Pork sausages
2 c Bread crumbs

Soak beans in a 4 qt. bowl in 7 1/2 cups water
overnight. Heat 2 tbsp. duck fat in a 6 qt. pot over
medium-high heat. Add half the garlic, onions, and
carrots and cook until lightly browned, about 10
minutes. Add ham hocks along with beans and their water
and boil. Reduce heat and simmer beans until tender,
about 1 1/2 hours.

Transfer ham hocks to a plate; let cool. Pull off meat;
discard skin, bone, and gristle. Chop meat; add to
beans. Set aside.

Heat 2 tbsp. duck fat in a 5 qt. dutch oven over
medium-high heat. Add pork and brown for 8 minutes. Add
pancetta; cook for 5 minutes. Add remaining garlic,
onions, and carrots; cook until lightly browned, about
10 minutes. Tie together oregano, thyme, and bay leaves
with twine; add to pan with tomatoes; cook until liquid
thickens, 8-10 minutes. Add wine; reduce by half. Add
broth; boil. Reduce heat to medium-low; cook, uncovered,
until liquid has thickened, about 1 hour. Discard herbs;
set dutch oven aside.

Meanwhile, sear duck legs in 2 tbsp. duck fat in a 12"
skillet over medium-high heat for 8 minutes; transfer to
a plate. Brown sausages in the fat, about 8 minutes. Cut
sausages into 1/2" slices. Pull duck meat off bones.
Discard fat and bones. Stir duck and sausages into pork
stew.

Heat oven to 300°F/150°C.

Mix beans and pork stew in a 4 qt. earthenware
casserole. Cover with bread crumbs; drizzle with
remaining duck fat. Bake, uncovered, for 3 hours. Raise
oven temperature to 500°F/260°C; cook cassoulet until
crust is golden, about 5 minutes.

SERVES: 6 - 8

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... "Canned mackerel: It's a giant sardine and it's real gross." -- Neekha

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