Les 3 origines du CASSOULET Canal du Midi

Its a dish of simmered white beans and meats. You can choose among three varieties of cassoulets. In Castelnaudary, cassoulet is made with pork : ham, shin, sausage, crackling and of course " confit ". In Carcassonne, cassoulet calls for a leg of mutton and partridge when in season, and in Toulouse, brisket, neck of mutton, " confit " and the famous local sausage. To cook a great cassoulet, you must prepare mund beans in a "cassole" (a varnished earthen pan), and cook it on low heat for at least one hour so that a golden crust forms on the top. Recommended wines : Madiran or Cahors.