Skip to main content

The Food Matters Project: Wild Boar Sausage Cassoulet and Lots of Vegetables

Here we are at week nine of the Food Matters Project, the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate. Each week we all - here's the 'we' and we've grown to just over four dozen fellow foodie bloggers - cook the same recipe, from Mark Bittman's The Food Matters Cookbook, posting our interpretations and adaptations.

This week Keely of KeelyMarie assigned us Mark's Cassoulet with Lots of Vegetables. Here's her post. And click here to see what all the creative cookers whipped up; look in the comments section.

I have to be honest: I have never made a cassoulet and I wasn't feeling very enthusiastic about this dish. Call it culinary lethargy.  Then a friend walked into my office this afternoon with a pack of wild boar sausages. I love being friends with hunters! I was now officially inspired.

I started with my High ground Organics CSA box goodies: 1 celery root, 3 parsnips, 4 carrots, and 2 leeks. Then I added minced garlic, 5 celery ribs, 1 sweet potato, fresh thyme, fresh rosemary, 2 C fresh grape tomatoes, 4 bay leaves, chard, Pete's piggy sausages, and some leftover champagne - and orange juice! - from our mimosas yesterday. Dinner!

And this isn't a true cassoulet since I cooked it in a large pot, not a casserole dish. I also skipped the white beans. Oh, well.
In a large pot, with a splash of olive oil, brown the leeks and garlic until they begin to soften. Add the sausages, celery root, celery, carrots, sweet potato, and parsnips. Cook until the vegetables are softened and the sausages are firm to the touch. Add the champagne, orange juice, tomatoes, thinly sliced chard, bay leaves, fresh thyme leaves, and fresh rosemary. Bring the mixture to a boil, reduce heat to a simmer, cover and cook for 30 minutes. Season with smoked sea salt and paprika.

To serve, I removed the sausages from the pot, sliced them into bite-sized pieces, and placed them in the bottom of the individual serving bowls. I ladled the vegetables and broth over the sausage.

Then I topped it with a crostini - day-old ciabatta bread, rubbed with fresh garlic, sprinkled with freshly grated pradera cheese, and baked until the bread is slightly toasted and the cheese melted.


Thanks for the choice, Keely. My pick - fish in a rhubarb sauce - is up next week. Keep your fingers crossed that I can actually locate rhubarb this week! Argh, I have had no luck so far, despite checking every market and three farmers' markets last week. But I still have a few days.

And I wanted to feature some of the other creative takes on this dish.
Photo credit belongs to each blogger - links provided.

Lena, of Mrs. Garlic Head, deconstructed the cassoulet and made a sausage and bean flatbread.

Ana, of the Suburban Peasant, made a version with smoked, dried bacon as well as sausage. She had me at 'bacon.' 


  1. Better inspiration coming late than never, right? The wild boar sausages sound great, culinary presents are the best!
    And thanks for featuring my take on this!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir