Saucisse de Toulouse aux haricots

Name: Saucisse de Toulouse aux haricots
Total time: 90 min
Yield: Serves 4
Cuisine: Toulouse region
Ingredients: 4 Toulouse sausages (or 1 long coiled sausage); 400 g (2 cups) Tarbais beans, soaked overnight; 200 g (7 oz) pork belly; 1 onion; 3 carrots; 3 garlic cloves; 1 bouquet garni; 400 g (14 oz) crushed tomatoes; 3 tablespoons duck fat; Salt, pepper, parsley

Toulouse sausage with white beans

⏱ 90 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4Toulouse sausages1 long coiled sausage
400 g (14 oz)Tarbais beans, soaked overnight
200 g (7 oz)pork belly
1onion
3carrots
3 clovesgarlic
1bouquet garni
400 g (14 oz)tomatoes, chopped
3 tbspduck fat
Saltpepper, parsley

4 Toulouse sausages 1 long coiled sausage
400 g (14 oz) Tarbais beans, soaked overnight
200 g (7 oz) pork belly
1 onion
3 carrots
3 cloves garlic
1 bouquet garni
400 g (14 oz) tomatoes, chopped
3 tbsp duck fat
Salt pepper, parsley

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Cast-iron Dutch oven

Deep stainless steel saucepan

Kitchen fork

Wooden spoon

Chef’s knife

03 — Method

Drain the beans and cover them with cold water in a saucepan.
Bring to a simmer, skim, then add the studded onion, carrots, garlic, bouquet garni and pork belly.
Cook gently for 1¼ hours, salting at the end.
Heat the duck fat and brown the coiled sausage, pricked with a fork, for 10 minutes.
Add it to the beans with the chopped tomatoes.
Cook gently 20 minutes more.
Adjust the seasoning.
Serve the sausage cut into pieces over the beans and sprinkle with parsley.