Bacon and Toulouse sausage cassoulet with confit pheasant

Treat yourself to the irresistible taste of our bacon and Toulouse sausage cassoulet with confit pheasant. This hearty dish is full of succulent pork and is a treat for non-Muslims looking for a delicious, fall comfort food.

With its rich and bold flavors, this recipe is a real crowd pleaser. Whether you’re hosting a gathering or just craving a hearty meal, this cassoulet is the perfect choice. Plus, it’s surprisingly easy to prepare, meaning you’ll spend less time in the kitchen and more time enjoying a warm and cozy feast with your loved ones.

Immerse yourself in the essence of autumn with this delicious masterpiece that is guaranteed to satiate your taste buds and leave you feeling completely satisfied.


  • 2 celery sticks, finely chopped
  • 2 onions, finely chopped
  • 8 cloves of garlic, unpeeled
  • 8 sausages from Toulouse
  • 400g whole piece of smoked bacon or pancetta
  • 2 generous glasses of red wine
  • 600g good quality chopped Italian canned tomatoes
  • 1 bay leaf
  • 2 sprigs of thyme
  • 2 x 400g cans white kidney beans or cannellini beans, rinsed and drained
  • 50 g fine white breadcrumbs
  • A little chopped parsley to serve
  • 4 x 500g jars of goose fat (it sounds like a lot but you can use it over and over again)
  • 8 pheasant legs, with bones
  • 10 black peppercorns


As long as the legs are completely sealed under a layer of fat, they will last for at least a month in the refrigerator or three months in the freezer. To reuse the fat, bring it to a boil, pour off the meat juices, pour back into jars and store in the refrigerator.

Preparation steps

  1. Find your heaviest deep skillet (with a lid) and place it over low heat.
  2. Add 2 tablespoons goose fat.
  3. Soak celery, onions and garlic cloves.
  4. Add the sausages and sauté for about 10-15 minutes (you may need to increase the heat slightly).
  5. Remove the rind from the bacon and cut the bacon into 8 square pieces.
  6. Add the bacon and rind to the pot.
  7. Add red wine and tomatoes; Put the smoked rind in to add flavor and take it out later.
  8. Add bay leaf and thyme.
  9. Cover and simmer very slowly for 3 hours.
  10. While the base is cooking, prepare the confit.
  11. Preheat the oven to 150°C/130°C fan/gas 2.
  12. Season the pheasant legs well with sea salt and pepper.
  13. Pack the pheasant legs tightly in an ovenproof baking dish.
  14. Cover with goose fat and add the peppercorns.
  15. Cook for 2½ hours until the pheasant is tender.
  16. Carefully remove the legs from the hot fat and drain them on a rack over a roasting tray.
  17. Increase the oven temperature to 200°C/180°C fan/gas 6.
  18. When preparing, allow the pheasant legs to cool and store in the fat in the refrigerator.
  19. To serve, heat gently to melt the fat so you can lift out the legs.
  20. Place the sausage mixture in an ovenproof dish.
  21. Stir in the beans with some spices.
  22. Place the pheasant legs on top.
  23. Sprinkle the whole thing with breadcrumbs.
  24. Bake until golden brown, 30 minutes.
  25. Sprinkle with parsley to serve.

Nutritional Information

751 50g 18g 23g 6g 6g 49g 3.59g

Equipment and tools

  • Knife for chopping celery, onions and garlic
  • Pot or Dutch oven
  • Frying pan or frying pan
  • Wooden spoon or spatula
  • Casserole dish or casserole dish
  • Oven

Allergen information

This Bacon and Toulouse Sausage Cassoulet with Confit Pheasant contains the following allergens:

  • celery
  • Onions
  • Garlic
  • Toulouse sausages (may contain allergens, note labeling)
  • Smoked streaky bacon or pancetta (may contain allergens, check label)
  • red wine
  • Italian tomatoes
  • thyme
  • White kidney beans or cannellini beans
  • Breadcrumbs
  • Goose fat
  • pheasant

Storage and leftovers

If there are any leftovers from the cassoulet, they can be stored as follows:

  • Refrigerator: Store in an airtight container for up to 3-4 days.
  • Freezer: Place the cassoulet in a freezer-safe container or bag and store for up to 3 months.

To reheat leftovers, simply place them in a pot or microwave-safe bowl and heat until heated through.

Please note: If you want to store the confit pheasant legs separately, make sure they are completely sealed under a layer of fat. This means they will last for at least a month in the fridge or up to three months in the freezer. To reuse the goose fat, bring it to a boil, pour off the meat juices, and then store it again in jars in the refrigerator.

The health benefits of bacon and Toulouse sausage cassoulet with confit pheasant

The bacon and Toulouse sausage cassoulet with confit pheasant is a delicious dish that will not only satisfy your taste buds but also provide numerous health benefits. This recipe combines a variety of ingredients, each contributing to the overall nutritional value of the dish.

1. Celery

Celery is a low-calorie vegetable packed with essential nutrients. It is an excellent source of antioxidants, including vitamin C and flavonoids, which help reduce inflammation and fight free radicals. Celery also contains fiber, which aids digestion and promotes a healthy gut.

2. Onions and garlic

Onions and garlic are flavorful additions to this dish that offer powerful health benefits. Both contain antioxidants and compounds that have been linked to reducing the risk of chronic diseases, including heart disease and certain types of cancer. Additionally, garlic is known for its immune-boosting properties and may help lower cholesterol levels.

3. Sausages from Toulouse

Toulouse sausages are traditionally made from a combination of pork and spices. While they are high in calories and fat, they also provide a good amount of protein. Protein is essential for building and repairing tissue and plays an important role in various body functions.

4. Smoked bacon or pancetta

The addition of smoked bacon or pancetta gives the dish a savory touch. However, due to their high fat and sodium content, it is important to consume these ingredients in moderation. Choosing lean meats or using less of them can help reduce overall fat intake.

5. Red wine

Red wine, when consumed in moderation, has been linked to several health benefits. It contains antioxidants like resveratrol, which may help protect against heart disease and certain types of cancer. It is important to note that excessive alcohol consumption can have negative health effects. Therefore, enjoy red wine in moderation.

6. Italian tomatoes, bay leaf and thyme

The combination of Italian tomatoes, bay leaf and thyme not only add flavor to the dish but also contribute to the nutritional profile. Tomatoes are rich in lycopene, an antioxidant that may reduce the risk of certain cancers. Bay leaf and thyme provide important vitamins and minerals, including vitamin C and iron.

7. White kidney beans or cannellini beans

White kidney beans or cannellini beans are an excellent source of plant-based protein, fiber and essential minerals. They promote digestion, help regulate blood sugar levels and support a healthy heart. Including legumes in your diet can have numerous health benefits.

8. Parsley

Parsley is a nutritious herb that adds freshness and a touch of color to the dish. It is rich in vitamins A, C and K as well as folic acid and iron. Parsley also contains antioxidants that may have anti-inflammatory and antimicrobial properties.

9. Pheasant Confit

Confit pheasant is a flavorful and lean protein option. Pheasant is a wild bird with a rich flavor and provides important nutrients such as vitamin B12 and selenium. It is a low-fat source of protein and can be a great alternative to other meats.

10. Goose fat

While goose fat adds a rich flavor to the dish, its high saturated fat content makes it important to use it in moderation. However, studies have shown that moderate consumption of saturated fats, especially those from natural sources, may not have the same negative health effects as previously thought.

11. Black peppercorns

Black peppercorns not only add a touch of heat and flavor, but also provide health benefits. They contain a compound called piperine, which has been shown to have antioxidant and anti-inflammatory properties. Black pepper also promotes digestion and improves nutrient absorption.

By combining these ingredients, the bacon and Toulouse sausage cassoulet with confit pheasant offers a healthy and nutritious meal that will delight your taste buds while promoting health. Remember to enjoy this dish in moderation and make it part of a balanced diet.

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