Castelnaudary cassoulet, a popular family dish of ancient origins, is made only with products from the Lauragais region and cooked in an earthenware pot made from Issel clay which is known as a "Cassola" and gave cassoulet its name. "Cassoulet is a divine dish. It should be enjoyed with family or friends and washed down with the nectar of the gods".
- The day before you make your cassoulet, leave the beans to soak overnight. Rince them well the following morning.
- Cook them first in salted water. Bring them to the boil, then discard the water and finish cooking the beans in pork stock.
- Cut the sausage into 4 pieces and seize in oil until brown. Add the chopped onion and, when brown, add the garlic and rancid bacon (after blending). Mix well, then add 25 cl of water, cover and simmer on a low heat for 10 minutes.
- Then arrange the cassoulet in the terrine. Place a ladleful of beans in the bottom, add the rind and knuckle cut into pieces, the duck legs cut into two, and the four sausage pieces. Remember to pour in the stock remaining in the pan. Cover with another layer of beans. If necessary, add a ladleful of pork stock.
- Place in the oven and, after 1 hour, break the first crust. Add more pork stock, then bake for another hour. Leave the whole dish in the fridge overnight.
- Best served the following day.
Cassoulet is best made the day before. Before serving, add a little more stock and heat through in a low oven (150°C) for about an hour and a half.