Toulouse cassoulet is the most sausage-rich version of South-West France's great trio. Generous with Toulouse sausage, enriched with duck confit, pork belly and often a little lamb, it is traditionally finished under a thin layer of golden breadcrumbs. Here is our recipe for 6 people, true to the Toulouse spirit.
Ingredients for 6 people
Step 1
soak and blanch the beans
The day before, rinse the beans and soak them for 12 hours in plenty of cold water. The next day, drain them, cover with cold water, boil for 5 minutes, then drain. This blanching makes them easier to digest and sets them up for even cooking.
Step 2
cook the beans
In a large pot, combine the beans, the pork rind cut into pieces, the onion, the carrot, two crushed garlic cloves and the bouquet garni. Cover generously with unsalted cold water and simmer for 1 to 1.5 hours, until the beans are tender but whole. Salt at the end and keep the broth.
Step 3
sear the meats
In a Dutch oven, heat the duck fat. Brown the pork belly cut into large cubes and the lamb pieces on all sides, then add the tomato paste and cook for 2 minutes. In a pan, brown the whole Toulouse sausages. Gently warm the confit duck legs skin side down.
Step 4
assemble the cassoulet
Rub a cassole or large ovenproof dish with the two remaining garlic cloves. Lay the pork rind on the bottom, then a layer of beans, the pork belly, the lamb and the duck legs. Cover with beans, then place the Toulouse sausages on top, half buried. Add broth until it just reaches the surface and season with pepper.
Step 5
bake and add the breadcrumbs
Bake at 150 °C (300 °F) for 2 hours 30 minutes. Break the crust that forms and push it into the dish every 30 minutes, adding a little broth if needed. For the last half hour, sprinkle the surface with breadcrumbs and drizzle with duck fat: this is the signature of Toulouse cassoulet, a thin, golden, crunchy crust.
What makes Toulouse cassoulet different
Compared with Castelnaudary cassoulet, which focuses on confit and pork, the Toulouse version makes the sausage the star. Choose an all-pork sausage, fairly thick, coarsely chopped and simply seasoned with salt and pepper. Lamb, found in many Toulouse recipes, adds a rounder note, and the breadcrumbs give a crunchier crust than the natural crust of Castelnaudary.
To understand the three great versions of the dish, read our article on what cassoulet is and the differences between Castelnaudary, Toulouse and Carcassonne.
Secrets of a great Toulouse cassoulet
Never prick Toulouse sausages: they would lose their juices and dry out. Sear them whole, then let them finish cooking in the dish.
Add the breadcrumbs only at the end. Added too early, they soak up the broth and no longer brown. A drizzle of duck fat on top is enough to make them crisp.
Like every cassoulet, it is even better the next day. Let it cool, then bake it again for an hour at 150 °C (300 °F) before serving.
No time? Ready-to-serve cassoulet
To enjoy a true cassoulet without spending the day on it, our canned duck confit cassoulet brings together French lingot beans, duck confit and Toulouse sausages, made following the Castelnaudary recipe. Pork lovers will choose the pork hock cassoulet, also served with Toulouse sausage.
A Toulouse tip: pour your cassoulet into a dish, sprinkle with breadcrumbs, drizzle with duck fat and bake for 25 minutes. Find the full method in our baked canned cassoulet recipe.
For the homemade version, our duck confit from Périgord saves you a step.
FAQ
What is the difference between Toulouse and Castelnaudary cassoulet?
Toulouse cassoulet puts Toulouse sausage in the spotlight, often includes lamb and is finished with a layer of breadcrumbs. Castelnaudary cassoulet highlights confit and pork, with a natural crust that forms during baking.
Should you put breadcrumbs on cassoulet?
In the Toulouse version, yes: a thin layer at the end of cooking gives a crunchy crust. In Castelnaudary, cooks skip it and let the crust form on its own.
Can you make Toulouse cassoulet without lamb?
Yes. Lamb is common but not essential. Replace it with the same amount of pork belly or pork shoulder.
Which sausage is best for Toulouse cassoulet?
A genuine Toulouse sausage, all pork, coarsely ground and simply seasoned with salt and pepper. Avoid smoked or heavily spiced sausages, which would mask the taste of the dish.
