What is cassoulet?
Q: What is cassoulet?
A: Cassoulet is a casserole dish that is traditionally made in the south of France. It contains meat (usually pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
Q: Why is it called cassoulet?
A: The dish is called cassoulet after its traditional cooking vessel, the cassole, which is a deep, round, earthenware pot with slanting sides. The name comes from the Occitan caçolet (or cassolet).
Q: What are the main ingredients of cassoulet?
A: The main ingredients of cassoulet are meat (usually pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
Q: How is cassoulet cooked?
A: Cassoulet is traditionally baked in a cassole, a deep, round, earthenware pot with slanting sides. It can be baked with an open or a closed top.
Q: Where does cassoulet come from?
A: The homeland of cassoulet is the province of Languedoc, especially the towns of Toulouse, Carcassonne, and Castelnaudary.
Q: What is the brotherhood of Cassoulet?
A: The brotherhood of Cassoulet, also known as "La Grande Confrérie du Cassoulet de Castelnaudary", is an organization that promotes and celebrates the traditional dish of cassoulet. They organize competitions and fairs about Cassoulet.
Q: What are some towns in the south of France known for cassoulet?
A: Some towns in the south of France known for cassoulet are Toulouse, Carcassonne, and Castelnaudary.
