Ingredients CardCassoulet
10 servings
Day Two: Pork and Bean Ragout
Day Three: Assemble and Bake
- Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
- Safety: Set a hot earthenware dish on a cloth or wooden board, never on a cold or wet surface, or it may crack. (The author)
- Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
- Safety: Cool the ragout quickly and keep it in the fridge between days; bring it back to a full simmer on day three before it goes into the oven. (The author)
- Safety: Fresh sausage should reach 71 °C (160 °F) at the centre. (USDA FSIS)
