Three-poussin pot-roast cassoulet with toulouse sausages
- January 2012
- Serves 6
- Takes 20 minutes to make, 2 hours 15 minutes to cook
This is a wonderfully warming cassoulet recipe perfect for cold days. It’s easy to make, comforting, and packed full of flavour.
- 19.7g (5.7g saturated)
- 24.6g (3.5g sugars)
A bouquet garni is a bundle of herbs tied with string that is used to flavour stock, soups and stews. You can buy ready-made dried ones from most supermarkets or, for better flavour, make your own using fresh herbs: tie together 2 rosemary sprigs, 2 thyme sprigs, a couple of parsley stalks and a bay leaf.
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