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Name: Sausage, Duck And Pork Cassoulet
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 lg Onion peeled and sliced; 6 Waitrose Toulouse Sausages; 30 ml Muscovado sugar; 1 Waitrose Dried ?; Salt & freshly ground black pepper; 5 ml ground ginger; 2 Duck legs; 600 ml water Boiling; 1 16-oz pk Waitrose Pork Spare Ribs; 1 bay leaf

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INGREDIENTS

1 lg Onion ; peeled and sliced
6 Waitrose Toulouse Sausages
30 ml Muscovado sugar
1 Waitrose Dried ?
Salt & freshly ground black pepper
5 ml ground ginger
2 Duck legs
600 ml water ; Boiling
1 16-oz pk Waitrose Pork Spare Ribs
1 bay leaf

INSTRUCTIONS

Place the beans in a large bowl of cold water to soak overnight. With a heavy, sharp knife, chop the spare ribs into 5cm (2") pieces. Rub a little salt into the ribs and duck legs, cover and leave in the fridge in separate bowls, while the beans are soaking. Drain the beans and place in a large pan. Cover with water, bring to the boil and simmer for 10 minutes. Drain. Mix the mustard powder with a little water to make a paste and blend in the ginger and sugar, followed by the boiling water, seasoning and bay leaf. Layer the cassoulet in the pot, starting with the beans, followed by the onion, a duck leg, a few ribs and a couple of sausages. Repeat the layering, finishing with the remaining beans. Pour the liquid over the top, cover with foil and a tight-fitting lid and place in a preheated oven 170 1/4C, 325 1/4F, gas mark 3 for 5 hours until thoroughly cooked and the beans are tender. Season with salt as necessary. Serve immediately with salad. NOTES : Cassoulet is a one-pot dish of mixed meats and white beans, cooked slowly in the oven. Although the cooking time is long, its simple to make and is a much-loved family or dinner party dish. Add any extra salt at the end of cooking as it tends to make the beans split. Serve with a large bowl of salad.

NOTES

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Sausage, Duck And Pork Cassoulet

1 lg Onion peeled and sliced
6 Waitrose Toulouse Sausages
30 ml Muscovado sugar
1 Waitrose Dried ?
 Salt & freshly ground black pepper
5 ml ground ginger
2 Duck legs
600 ml water Boiling
1 16-oz pk Waitrose Pork Spare Ribs
1 bay leaf

Place the beans in a large bowl of cold water to soak overnight. With a  heavy, sharp knife, chop the spare ribs into 5cm (2") pieces. Rub a little  salt into the ribs and duck legs, cover and leave in the fridge in separate  bowls, while the beans are soaking.    Drain the beans and place in a large pan. Cover with water, bring to the  boil and simmer for 10 minutes. Drain.    Mix the mustard powder with a little water to make a paste and blend in the  ginger and sugar, followed by the boiling water, seasoning and bay leaf.    Layer the cassoulet in the pot, starting with the beans, followed by the  onion, a duck leg, a few ribs and a couple of sausages. Repeat the  layering, finishing with the remaining beans. Pour the liquid over the top,  cover with foil and a tight-fitting lid and place in a preheated oven 170  1/4C, 325 1/4F, gas mark 3 for 5 hours until thoroughly cooked and the  beans are tender. Season with salt as necessary. Serve immediately with  salad.        NOTES : Cassoulet is a one-pot dish of mixed meats and white beans, cooked  slowly in the oven. Although the cooking time is long, its simple to make  and is a much-loved family or dinner party dish. Add any extra salt at the  end of cooking as it tends to make the beans split. Serve with a large bowl  of salad.

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 6

Calories: 630
Calories from Fat: 448 (71%)

Amt Per Serving		% DV

	Total Fat 49.8g	66 %
	Saturated Fat 18.1g	90 %
	Monounsaturated Fat 20.9g
	Polyunsanturated Fat 3.9g
Cholesterol 164.6mg		51 %
Sodium 833.8mg		29 %
Potassium 516.6mg		14 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 6.9g
Protein 35.8g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 630

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