French Cassoulet Clay Cooker

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READY IN: 4hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place beans in 4 cups water in deep bowl; let stand 8 hours or overnight. Or, heat beans and 4 cups water in 2 quart saucepan, to boiling, boil briskly 2 minutes. Remove from heat. Let stand covered 1 hour.
  • Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 to 20 minutes; drain.
  • Combine beans with liquid, lamb, onion, carrot, garlic and thyme in clay cooker. Stir in tomato sauce. Insert bay leaf and ham hock in center.
  • Place covered cooker in COLD oven. Set oven at 375°F (190 C). Bake, stirring once or twice, until ham, lamb and beans are tender, about 3 hours.
  • Cut sausage into 1 1/2 inch pieces; pierce each piece with fork.
  • Heat butter and oil in frying pan; stir bread crumbs in oil mixture until well coated.
  • Remove ham hock from cooker. When cool enough to handle, discard bones and skin; cut meat into chunks. Return meat to cooker. Stir in sausage. Sprinkle evenly with bread crumbs.
  • Bake uncovered until sausage is hot and bread crumbs are crisp and brown, about 35 minutes.
  • Clay Cookery.
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