Learn Keith Floyd's recipe for cassoulet, a classic French stew of beans with pork, sausages and preserved goose. Always tasty, always a winner, you will make it again and again.


  • 1 kg/2 lb 4 oz smoked belly of pork, cut into large cubes

  • 100 g/3 ½ oz goose fat

  • 750 g/1 lb 10 oz dried white haricot beans, soaked in water overnight

  • 6 tomatoes, peeled, deseeded and chopped

  • 2 tbsp tomato puree

  • 10 garlic cloves

  • 2 bay leaves

  • 1 sprig of thyme

  • A pinch of powered cloves

  • Half a litre/18 fl oz of white Languedoc wine and water mixed

  • 6 pieces of preserved goose or duck

  • 6 Toulouse sausages

  • 6 uncooked garlic sausages

  • salt and pepper


  • 1.

    Fry the cubes of pork in some of the goose fat in a large casserole until golden.  Add the haricot beans, the tomatoes and tomato puree, garlic, herbs, cloves salt and pepper.  Cover with the mixture of wine and water and bring to the boil, then simmer gently for about 1 ½ hours.

  • 2.

    Meanwhile, brown and part cook the sausages in the remaining goose fat and put them, along with the preserved goose or duck pieces into a greased earthenware casserole. 

  • 3.

    When the beans have almost finished cooking, tip then over the sausages and goose.  If necessary add a little more liquid – the consistency should be roughly that of a tin of baked beans – and place in a hot oven (230°C/450°F/Gas Mark 8) for 20-30 minutes, until the confit has heated through and the sausages are cooked. 

  • 4.

    Ideally the whole dish should be cooked in the oven from start to finish, but it is more convenient to split the cooking process as I have. 

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 12868kj
  • Fat Total 1234g
  • Saturated Fat 417g
  • Protein 346g
  • Carbohydrate 44g
  • Sugar 17g
  • Sodium 8599mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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