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Cassoulet with Lamb & Sausage
An Adaptation of Julia Child’s Classic
If there’s a dish that embodies slow-cooked French comfort, it’s cassoulet. Rich, hearty, and steeped in centuries of culinary tradition, cassoulet is the ultimate high-protein comfort food; the kind of meal that warms you from the inside out and leaves you full and happy long after the last bite.
This version is inspired by Julia Child’s classic recipe, but with a twist: we’re swapping some of the duck for tender, fall-apart lamb. The deep, savory flavor of lamb works beautifully with the garlicky white beans and herby sausage, giving the dish a rustic richness that feels both traditional and fresh.
And yes, the breadcrumb topping, which creates a crispy, golden crust, is completely optional here. Some cassoulet purists prefer the creamy bean-and-meat mixture without it, and if you’re watching carbs or just love the stew-like texture, you can omit it entirely or use far less than the recipe calls for.
Ingredient List
Cassoulet with Lamb:
2 lbs Lamb shoulder (or rabbit)
1 lb Andouille sausage, sliced
2 Cups White beans
1/2 lb. Salt pork
2 Tbsp Olive oil (or duck fat)
1/2 Cup Shallots, diced
2 Tbsp Garlic, minced
2 Tbsp Tomato paste
1 Cup Dry white wine
2 Cups Beef stock
1 tsp Thyme
1 tsp Salt
1 tsp Pepper
1 Cup Breadcrumbs (Optional)
1/2 Cup Parsley, minced
Sachet d’espice:
1 Onion, diced
2 Garlic cloves, unpeeled
2 Cloves, whole
1 Bay leaf
1 tsp Thyme
Makes 6-8 servings
All Day!!
A Brief History of Cassoulet
Cassoulet hails from the southwest of France, particularly the towns of Castelnaudary, Carcassonne, and Toulouse; each with its own fiercely defended version. The dish’s origins are humble: white beans (introduced to France from the New World in the 16th century) were slow-cooked with inexpensive cuts of meat to make a filling, nourishing meal that could feed a crowd. Over time, cassoulet evolved into a celebrated regional specialty, often featuring duck confit, pork belly, and sausages, simmered for hours to meld the flavors.
The name comes from the cassole, the traditional earthenware pot used to cook it low and slow. While each French town still argues about the “true” cassoulet, the heart of the dish remains the same, a soulful marriage of beans, meat, herbs, and time.
Instructions To Make Cassoulet
Prepare the Beans
Wash the beans, then cover with water and boil for 2 minutes. Remove from heat and leave covered for an hour.
Make the Sachet D’epice
You’ll create a small sachet, or bag of spices. Wrap the onion, garlic, cloves, bay leaves, and thyme in cheesecloth and secure.
Simmer and Rinse the Salt Pork
Cut the salt pork into 1/4″ slices. Simmer in water for 15 minutes to remove the excess salt, and then rinse well with cold water.
Boil The Beans
Add the soaked beans, pork, and the Sachet d’epice to the pot with enough water to cover. Let simmer for 60 minutes or until the beans are tender. Keep the beans in their liquid.
Brown the Meats
Cut your lamb or rabbit into 1 -1/2″ cubes. Brown with oil or duck fat in a large French oven, then set aside. Repeat with the sausage slices until lightly browned.
Build the Cassoulet
Sauté the shallots in the remaining fat. Add minced garlic and tomato paste. Deglaze the pan with wine and beef stock. Add thyme, salt, and pepper.
Keep the French oven on low heat. With a slotted spoon, arrange half of the beans at the bottom of the pot with the pork slices. Return the lamb and sausage to the pot. Add the cooked beans (drained but with some liquid reserved) and enough of the bean liquid to just cover. Simmer gently for 30–40 minutes, letting the flavors meld.
The Optional Crust
If using breadcrumbs, preheat your oven to 400°F. Sprinkle the top of the cassoulet with breadcrumbs and parsley, and bake covered for 30 minutes until the crust is golden. After 30 minutes, remove from the oven and break the crust with the back of a spoon and baste with liquid from beneath. Lower the temperature to 350°F and cook for another 75-90 minutes until the crust has browned.
Serve & Enjoy
Ladle into warm bowls, garnish with fresh parsley, and serve with crusty bread to soak up the juices.
If you don’t have a French oven, an enameled Dutch oven will work just as well.
Cassoulet is not a quick weeknight meal; it’s a dish that asks for patience. But every spoonful rewards you with layers of flavor, silky beans, and juicy meat. Whether you keep the breadcrumb topping or leave it off, use lamb, duck, or even chicken, cassoulet is endlessly adaptable while still staying true to its French roots.
And like all the best comfort foods, it tastes even better the next day.
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