Csssolet for dinner today,

I made some garlic sausage a few months ago and took the last of them out of the freezer a couple days ago and decided to use them in a cassoulet.  I used a Thomas Keller recipe as a starting place. I used ham hocks instead of pork shoulder.  I toasted the bread crumbs on a baking sheet sprayed with olive oil. I did the bacon in the oven too.  My slow cooker isn't big enough to make this recipe even though I cut it down a little. My slow cooker isn't a versatile either so I made mine in a Dutch oven in the oven starting at 350 for the first hour then turned it down to 290 for another three hours. Since all the ingredients were already cooked when they went in the Dutch oven, they didn't need to cook as long as the original recipe.   Lastly, I used homemade sourdough French bread in place of the baguette. 

Thomas Keller's Slow-Cooker Cassoulet

4 out of 5

Prep Time: 25 minutes

Cook Time: 600 minutes

Servings: 8

Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit or foie gras to sausages and succulent cuts of pork, lamb or  poultry. Here, we feature an adaptation of the Languedoc specialty from Thomas Keller, the internationally acclaimed chef of The French Laundry, in Northern California. To simplify the dish for home cooks, Chef Keller developed his cassoulet recipe for us utilizing the All-Clad Deluxe slow cooker.

Be sure to use precooked Spanish-style chorizo sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.

Ingredients:

4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat

Kosher salt and freshly ground pepper, to taste

2 Tbs. canola oil

1 cup panko

4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips

4 cups coarsely chopped yellow onions (about 3 medium onions)

2 cups dry white wine, such as Sauvignon Blanc

1/4 cup tomato paste

1 can (35 oz.) peeled Italian plum tomatoes, drained and
  coarsely chopped

2 cups chicken broth

12 cups cooked Great Northern beans or other small white
  beans, drained

6 fully cooked or smoked chorizo or garlic sausage links,
  about 1 1/2 lb. total, each halved on the diagonal

1 garlic head, halved crosswise

1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

1 lb. baguette, cut into 1/2-inch-thick slices

Extra-virgin olive oil for brushing

Coarse sea salt, such as sel gris, for garnish

Directions:

Season the pork generously with kosher salt and pepper; set aside.

In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.

Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.

Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.

Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.

Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.

Position a rack in the lower third of an oven and preheat the broiler.

Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.

Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.

Adapted from a recipe by Thomas Keller, Chef/Owner, The French Laundry.