Home Cooking

cassoulet, tarbais and D'Artagnan


Home Cooking 48

cassoulet, tarbais and D'Artagnan

lisaud | Feb 27, 2011 07:26 AM

Last weekend I made the most recent (2009) CI recipe for cassoulet (no poulty, just sausage and pork) and it was pretty good but definitely nothing special. Since I was trying it out to see if I wanted to make it for a "french-themed" dinner party, it definitely needed more going for it. I think that mediocre (at best) sausage was at least part of the problem. so I looked for a source for french garlic sausage and found D'Artagnan (which has free shipping through tomorrow). Now I'm wondering if I should buy the whole cassoulet kit. Has anyone used it?
Also, are the Tarbais that much better than Great Northern or Cannellini? I used the latter from the bulk bin at Whole Foods and thought they were pretty good. I've also read that its more difficult to get the correct texture with the Tarbais. True?

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