00:00duck fat beans a sausage it wouldn't come out cassoulet hello everyone
00:12world so yes a cassoulet but be careful with my express way with cocots de paimpol and then
00:17not just any sausage, the star, the morto, we're like that here, we applaud sausages
00:24Come on, I'm attacking the aromatic garnish of carrots and onions, and ouch, even if I'm breaking the rules.
00:29from the official recipe I respect the fat in principle duck fat that's it
00:35a rico that I love no need to soak its season is short so we take advantage of it it's the
00:40coco de paimpol and now it comes into play our star the sausage of morto one that we
00:46recognizes with its wooden peg its beautiful amber color of the well-bred pigs inside and
00:52then a really discreet smoking with softwood, then hop into the pan like all sausages
00:58who respect themselves we do not prick the goat is filled with water and it is gone for 45 minutes
01:04cooking over low heat in the cassoulet you know there is a crust that forms naturally
01:08Since we are using the express version, I will make it myself with breadcrumbs that I
01:12perfumed with tarragon oh my goodness it smells good come on I take out the sausage and I cut it
01:17slice the breadcrumbs to add crispiness on top and to the table and there you have it
01:22rewards the delicate smoky taste of the morto sausage with a nice length in the mouth and then
01:27Coco de Paimpol, go for express cassoulet, friends.
01:30and then
01:35And
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