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!
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.
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
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.
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.
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.
"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.
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 " !!
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.
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 =)
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! 👏
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.
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!
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.
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.
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.
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.
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.
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!!!
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.
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?
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.
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.
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!
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.
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
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.
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.
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.
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.
Adam, I would love to see more "from scratch" content like this. Keep slaying, homie.
"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.
I can see how this is a super old recipe, no frills. Beans and meat. Cheap and filling.
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 " !!
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.
This is very impressive and looks absolutely amazing👏
That looked wonderful. The young Chef is very amusing, and equally talented. Thank you!
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 =)
I'm just a jabroni, but thanks David. Happy you enjoyed :)
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! 👏
Aww thanks Christine!
Amazing recipe and presentation!
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.
Great! Making your own sausage and duck confit. You went hard core.
The only cassoulet I ever tried came in a can. Excellent video.
Probably the best food channel at the moment!
Ayy, thanks Rob.
Awesome video dude.
Thanks Cristian.
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!
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.
The random words with an accent cracked me up! Thoroughly entertaining video.
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.
Never making that. But glad I watched it. Well done!
Fair enough. Thanks!
I’d always use flageolet beans. But looked good
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.
That's amazing! Send me some?! ;)
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.
This channel is so underrated, I'd rather watch this than anything Ramsey has ever done 💯 keep up the good work kid 🤟
Aww. That's dope. Thanks Lee.
Great video ! And nice arms! 😀
Very cool!
It's not the original or traditional version of cassoulet but it's your version, and it looks really appetizing ♥
well done
You're Welcome!
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.
what a process!
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!!!
This is dope!
Dude u are fucking awesome, entertaining and hilarious while informative as fuck. Can't wait to see the growth of your channel.
Amazing!
How much meat is in that?
Adam: Yes
lolol. Yes many meats.
To be really hard-core you need to use Haricot Tarbais beans.
I like the Tarbais from Rancho Gordo. Super meaty.
This looks bomb.com. I need a cassoul
For your b-day Maxy
I have seen some recipes use bread crumbs to make the crust. Just wondering if anybody else has also seen such a technique?
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.
Thanks Dawn! It's a kitchen aid.
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?
I say try it out. It will be your own version.
Try lamb instead of pork. One of my favourite meat to satisfy my french palate
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.
What’s a kosher replacement for pork?
In some villages in France they use lamb instead of poor or in addition to. It is quite delicious as well.
This looks so amazing. Think theres a way of making just the beans????? Mmm
Yeah, just make the beans like I did and they'll be fire.
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.
Nice voices ferda
Could you please use the Celsius degree?
I have to get better at including that. Yes, I can do both.
Cassoulet can't be that ancient because the French haven't been growing beans for that long
Remember, drugs are bad....mmm'kay?
"We can do it, it's all up to us mmmmmkayyyyy!"
who tf seasons their meat before grinding it? Is this your first time making sausage?