Popular, family-run, the authentic Castelnaudary Cassoulet  is made only with Lauragais products and cooked in this local pottery the “cassole” which is at the origin of its name.

Ingredients: Castelnaudary lingot beans, garlic, salt and pepper. Meat: hock and shoulder of pork, duck or goose confit, rinds, Toulouse sausage.

In a pan, cover the beans with cold water, blanching, bringing to a boil for 5 minutes. Discard the water.

Cover these beans with warm water again. Garnish by adding rinds cut into fairly large pieces, an abundant amount of garlic cloves and salted bacon, finely chopped together. Simmer for about two hours. The beans of Castelnaudary must be well cooked and remain firm.

Meanwhile, in a large skillet, fry the pieces of confit, remove them and in this fat, fry the pork and sausage.

These two preparations completed, empty all in the cassole. First a layer of beans with their juice, then a layer of meat that is covered with the rest of beans.

Pepper on the surface generously. Place the sausage on the Cassoulet, press it lightly and water the whole surface of its still boiling juice.

Place in the oven and cook until an even brown crust is formed all over. Watch from time to time and, if the Cassoulet seems to dry, sprinkle with hot water, but do not drown. Cook for three to four hours.

Serve very hot.

Chef Philippe’s  from the Hotel de France notes : “This is the official recipe, mine differs somewhat, for example, I do not use pork shank but pork loin. goose”.