Amazing CASSOULET made from scratch

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Let’s make Cassoulet! Sure, you can buy duck confit and Toulouse sausage from a good butcher, but then we wouldn’t have ourselves this video, would we? For serious, I’m super pumped to be able to share this one with you. A lot of planning and energy went into this video so I hope you dig it. As usual, please leave any questions that you have in the comments and I’ll answer them. Disclaimer: I apologize in advance for any mispronunciations. My French is non-existent… Cook on! 🤘🏻 Adam
Example workflow…
Day 1 - Make Toulouse sausage, fabricate duck, render duck fat and prepare/season duck legs for confit.
Day 2 - Make duck confit, pre-soak beans.
Day 3 - Finish crisping confit, cook beans, build and finish the final cassoulet.
Sous Vide Time/Temperature...
185F for 6-8 hours
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FULL CASSOULET INGREDIENTS…
For the Beans...
2.5 pounds White Beans (1kg)
1 Yellow Onion (375g)
1 Carrot (56g)
1.5 tbsp Tomato Paste (28g)
3 medium Tomatoes (528g)
5 Garlic cloves (15g)
6-8 cups Chicken Stock (plus 2-3 cups more for later)
2/ 3 lb Pork Belly (300g)
1/ 2 lb Ham
3 tbsp Red Wine Vinegar (45ml)
3 tbsp Duck Fat (45ml)
3 tbsp Salt (35g)
For the Herb Sachet in the Beans...
Small Bundle Fresh thyme (5g)
Small Bundle Fresh Parsley (9g)
2 bay leaves
1 tsp Black Peppercorn (3g)
1 tsp Juniper Berries(2g)
4 cloves (.5g)
Additional Meat for the final Cassoulet…
4-5 Pork Spare Ribs (400g)
3 six inch Toulouse Sausage Links(400g)
Bundle of Fresh Thyme
2 Bay Leaves
2 tbsp Duck Fat (30ml)
Duck Confit…
4-6 Duck Legs
Duck Fat to submerge legs
Thyme (fresh, picked and pressed in)
Zest from half an Orange
6 Garlic Cloves (1 per leg)
Salt (about a half teaspoon per leg)
Cracked Black Pepper TT
Toulouse Sausage… (recipe yields 5lb or 15-20 links)
3.5 pounds Pork Shoulder (1.6 kg)
1.5 pounds Fatback (680g)
3/4 cup White Wine (175ml)
1/4 cup Brandy (60ml)
3 tablespoons Kosher salt (40g)
3 tablespoons minced garlic (50g, 15-20 cloves)
1 tablespoons ground black pepper 8g
1 tablespoon ground white pepper 8g
1 teaspoon Nutmeg, freshly grated (optional)
10-12 feet Natural Hog Casings (32-38mm)
*serve with additional red wine vinegar and a nice bottle of light red wine.
________________________________________________________
STUFF THAT I USE…
Tabletop Induction Burner - amzn.to/3sFZ5Ye
Cassoulet “Tarbais” Beans - tinyurl.com/25nvko66
KitchenAid Stand Mixer - amzn.to/3ugKgvO
KitchenAid Meat Grinder - amzn.to/2Nq0Icu
Staub Dutch Oven - amzn.to/3k4psmE *this is green, but mine is “white truffle”
Cheesecloth - amzn.to/3ui24Hc
Where I buy Spices - www.spiceology.com
Mini Microplane - amzn.to/2Zy8Av2
________________________________________________________
MORE INFORMATION FOR YOU CURIOUS HUMANS…
History of Cassoulet...
www.dartagnan.com/cassoulet-h...
Preserving meat in France (about Confit)…
www.dartagnan.com/what-is-con...
*This video was NOT sponsored by anybody.
________________________________________________________
FOLLOW ME ON SOCIAL:
Instagram: / omnivorousa. .
Facebook: / omnivorousadam
Tik Tok: vm.tiktok.com/fms9tX/
Website: www.omnivorousadam.com/
________________________________________________________
MUSIC:
Melodeyes - / melodeyes
________________________________________________________
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
Intro (0:00)
Making Toulouse Sausage (1:00)
Duck Breakdown / Rendering Fat (6:14)
Prepping Duck Confit (7:32)
Making Duck Confit (8:24)
Soaking the Beans (10:23)
Cassoulet ingredient overview (10:53)
Making the beans / Preparing additional meats (11:21)
Building & Finishing the Cassoulet (15:33)
Final Thoughts (18:32)

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Опубликовано:

22 июл 2024

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Комментарии : 75

@jeanniebrooks 9 месяцев назад

Wow, thank you so much for your research and in coming up with this incredible recipe for making cassoulet the old fashioned way. Any French person would be proud of you for honoring the traditional way it was made, including all the meats, the duck confit, the sausage, all from scratch. Now I know what real cassoulet is!

@AdamWitt 9 месяцев назад

Let's go! Thank you :). This is one of my favorite videos (and one of the most labor intensive) videos to date, so I'm happy that you're happy. Thanks for watching.

@pourkoipa1000 3 месяца назад

I second that. I’m actually from that region and I can say that your recipe is the closest you’ll find online. Even the vinegar at the end is truly something that only locals do. Hats off mister!11

@JBNCOM 2 года назад

Adam, I have been making Cassoulet myself for about ...mmmm...going on twenty years. But I love learning the tricks other people use to make theirs. One thing you do that interests me very much is the late addition of the confit. I have always incorporated mine into the layers of meat (I suppose because the first recipe I used told me to do this). But ,as I think about it there is probably much to be said for allowing the confit to perch on top as you do with yours This will allow it to keep its own texture (which is sublime) yet it can obviously be easily mixed with the main body of the cassoulet once served. Why not? It looks so nice that way ! Oh, and your sausage making lesson was really top notch. Best of all, you are naughty little cook with a deliciously wicked sense of humor.

@Callusny Месяц назад

And there is enough duck flavour anyway from all the duck fat, so it's not like we're missing out by putting the duck confit on the top at the end.

@michaelosman8881 9 дней назад

Adam, I would love to see more "from scratch" content like this. Keep slaying, homie.

@dylanphilpott4173 2 года назад

Amazing job. The cassoulet that I've done a few times now looks almost identical to yours, except I didn't make my own duck confit and toulouse sausage. Hats off to you for taking those extra steps, and giving some visibility to this classic French dish.

@leeeiner7188 Год назад

"Sausage poker." FWIW, they make corn on the cob holders that are basically a couple of sharp prongs on a handle, and they work fine for poking sausages.

@brucewallace2 5 месяцев назад

Authentic to the core. I don't bother confiing the duck and cook it slow before warming with the beans, It works well enough but hats off to you here. It is an absolutely yummy dish and well worth the effort. I was most impressed with your home made Toulouse sausages. I substitute butcher bought porkers. The beans are the heart of the dish and the meat's the garnish really.

@rorybannon 2 месяца назад

I can see how this is a super old recipe, no frills. Beans and meat. Cheap and filling.

@jeffreycooley2032 4 месяца назад

That looked wonderful. The young Chef is very amusing, and equally talented. Thank you!

@johnquinn8204 9 месяцев назад

Great! Making your own sausage and duck confit. You went hard core.

@keviliciousatyourservice9510 8 месяцев назад

Awesome video. I have made cassoulet 5 times now and love it. I have not made the sausage from scratch, nor the duck confit from scratch. Thank you for demonstrating how this is done. I shall try it.

@jasonvassar8407 Год назад

Exceptional preparation! You’ve inspired me to try a slightly dumbed down version for an annual fishing/cooling camp. Going to prepare it in a camp Dutch oven, a bit worried about getting a crust but I’ll give it a go. Great video, thanks!

@gatorse 5 месяцев назад

Amazing recipe and presentation!

@christinewaite8568 Год назад

Adam, your video is fantastic! Hands down the best Cassoulet video I have ever seen. I can do this now! You have made it much more approachable by breaking it down and spacing it out so that it actually makes sense, and it looks delicious! You're definitely doing your life's calling, and I thank you for that! 👏

@AdamWitt Год назад

Aww thanks Christine!

@rug61 3 месяца назад

This is very impressive and looks absolutely amazing👏

@wissamsaab9841 2 года назад

Adam , that's the best AUTHENTIC CASSOULET cooked by a non French outside France . You are a very loveable & master cooking ' nerd ' ! Well done , " délicieux " !!

@kimdelo9795 5 месяцев назад

Lmao. Everyone I know in France throws together a cassoulet with canned beans, canned stewed tomatoes & ‘brandy’ is NEVER involved. The one thing they WON’T skimp on is the duck confit. BTW ‘I make my own sausage/confit/croissants/baguettes’ is a sacrilege unless your great-grandfather was an actual artisan and taught you personally. Otherwise, not only does your sausage surely SUCK but you are putting a local artisan out of work and destroying the culture of France. This ridiculous ‘recipe’ is like teaching someone to make mac’n’ cheese by starting with going out and harvesting flour in the fields the make your own macaroni. You’re a clown.

@m.s.769 6 месяцев назад

The only cassoulet I ever tried came in a can. Excellent video.

@agudam 2 года назад

The random words with an accent cracked me up! Thoroughly entertaining video.

@hallowed845 3 года назад

Very cool!

@robvandenbroeck3143 3 года назад

Probably the best food channel at the moment!

@AdamWitt 3 года назад

Ayy, thanks Rob.

@jess4337 3 года назад

what a process!

@davidlopezsanz6482 3 года назад

Man...you are an ABSOLUTE beast of cooking. I really hope you start growing and having tons of subscribers cause your vids are awesome, both funny and instructive!! Keep it up dude!! Cheers from Spain =)

@AdamWitt 3 года назад

I'm just a jabroni, but thanks David. Happy you enjoyed :)

@joe34114 3 года назад

This inspired me to go ahead and try your Hot Italian Sausage recipe. The test paddy was great going to try a link or two on Fri to see how the texture turned out.

@pigmango 2 года назад

Amazing!

@erichoffman1994 3 года назад

This is dope!

@bryanhumphreys940 Год назад

It was on the first menu of the restaurant I work at now, I had it at the soft opening, I couldn't finish it, despite it not being a large portion. It's just so rich and delicious.

@GMichaelGuy 3 года назад

Never making that. But glad I watched it. Well done!

@AdamWitt 3 года назад

Fair enough. Thanks!

@CristianCBaronaA 3 года назад

Awesome video dude.

@AdamWitt 3 года назад

Thanks Cristian.

@kosher5954 5 месяцев назад

well done

@cripsymupmupz6159 3 года назад

This channel is so underrated, I'd rather watch this than anything Ramsey has ever done 💯 keep up the good work kid 🤟

@AdamWitt 3 года назад

Aww. That's dope. Thanks Lee.

@coreybenson5817 2 года назад

Great video ! And nice arms! 😀

@neosuperstar 8 месяцев назад

It's not the original or traditional version of cassoulet but it's your version, and it looks really appetizing ♥

@BigDubb 7 месяцев назад

Great video. Thanks for sharing this. Thought I'd share something I learned when making the sausage. I converted your recipe to g and then calculated the ratios for the ingredients. Looks like the sausage is sitting at about 2% salt by weight of meat. This is too high IMHO and should be about 1.6/1.5% by weight. I am going to give it a shot an dhotp that the cooking in teh broth helps distribute the salt a bit more on the sausage. One other consideration is that to make the duck confit, I did sousvide for 36hrs at 155 and it turned out great. Just added the flavoring some duck fat and let it cook. Worked out great.

@tonylucas5848 6 месяцев назад

I’d always use flageolet beans. But looked good

@Malsakalsa 3 года назад

Great job! Very cool and inspiring. I've been planning on making this for almost a year, but first I had to grow my own Tarbais beans. I have a quart of the beans in the pantry now and the next step is to make the sausage just like you've done. I think for the beans you can also use cannelini beans. The Castelnaudary version of cassoulet actually doesn't use the Tarbais beans, but something that looks a lot more like cannelini.

@AdamWitt 3 года назад

That's amazing! Send me some?! ;)

@jeanniebrooks 9 месяцев назад

You can get real talbais beans from Rancho Gordo, an heirloom bean grower in Sonoma, CA. They grow their beans from talbais bean seeds from France, so they are the real deal. They call them cassoulet beans, or Marcello beans.

@joecorbet8120 3 года назад

Dude u are fucking awesome, entertaining and hilarious while informative as fuck. Can't wait to see the growth of your channel.

@dawnwalker8149 3 года назад

I love watching you 🤩😍 you're AMAZING. I'd like to know the brand of all in 1 mixer you are using. I am looking into buying 1 next week. My first mixer.

@AdamWitt 3 года назад

Thanks Dawn! It's a kitchen aid.

@JWP452 5 месяцев назад

You're Welcome!

@MrWahsabii 3 месяца назад

I have seen some recipes use bread crumbs to make the crust. Just wondering if anybody else has also seen such a technique?

@m.theresa1385 5 месяцев назад

Wot is this temptation right at the beginning of lent? No meats for six weeks. Should I use the time to just research cassoulet (when I already know I’m having lamb chops for Easter.) O.K., I’ll add it to the menu for Easter week, particularly since it’s so plentiful. (I have made cassoulet before but not by making my own sausages and confit.) Your stuff looks awesome great!!!

@miltondanielsson5678 3 года назад

How much meat is in that? Adam: Yes

@AdamWitt 3 года назад

lolol. Yes many meats.

@amandacakes1 3 года назад

This looks so amazing. Think theres a way of making just the beans????? Mmm

@AdamWitt 3 года назад

Yeah, just make the beans like I did and they'll be fire.

@mhermarckarakouzian8899 2 года назад

How does it compare to the canned stuff? I’ve only had the canned version. And I was living in Montreal at the time so it’s probably the brand you saw on the Bourdain show (there are 2 main ones they sell at most grocery stores, but I’m 99% sure they were both from France). I wonder if you’re thinking of the duck in a can he had at Au Pied de Cochon ‘cause I remember that episode too.

@YODAJJ 3 года назад

What’s a kosher replacement for pork?

@JBNCOM 2 года назад

In some villages in France they use lamb instead of poor or in addition to. It is quite delicious as well.

@saadat_ic 3 года назад

Could you please use the Celsius degree?

@AdamWitt 3 года назад

I have to get better at including that. Yes, I can do both.

@leighbee1764 2 года назад

Nice voices ferda

@simonetartocchi6968 Год назад

There's a sad part a bout this story of cooking... Goose is fine, but pork... I can't eat that :( What if I make the same with beef sausage, beef prosciutto, veal ribs and goose tighs? I know it's off the recipe... but it's kosher for me. What do you think?

@AdamWitt Год назад

I say try it out. It will be your own version.

@alxmtncstudio2066 6 месяцев назад

Try lamb instead of pork. One of my favourite meat to satisfy my french palate

@bigglesharrumpher4139 5 месяцев назад

To be really hard-core you need to use Haricot Tarbais beans.

@AdamWitt 5 месяцев назад

I like the Tarbais from Rancho Gordo. Super meaty.

@MaxtheMeatGuy 3 года назад

This looks bomb.com. I need a cassoul

@AdamWitt 3 года назад

For your b-day Maxy

@richardmullins1883 2 месяца назад

Cassoulet can't be that ancient because the French haven't been growing beans for that long

@richardmullins1883 2 месяца назад

Looks good but there should be no garlic in Saucisse de Toulouse. With all these imitations of Toulouse sausage, we come to forget the real recipe. Today, we find it in all its forms: with garlic, onions, spices, cheeses... But if you find these Toulouse sausages in your markets and supermarkets, beware! It won't be real Toulouse sausage! So, here are the ingredients which make up the real artisanal Toulouse sausage: pork shoulder, 75% lean ham and 25% fat seasoned with salt and pepper . A natural casing of less than three centimeters filled with the seasoned pork and fat mixture. Nothing's easier! Classic, simple and delicious.