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5
out of 5
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March 4, 2009
By Zecook
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"This cassoulet version was everything Ms. Franklin said it would be, and it was every bit as good or better than any one I have ever made before. I followed the recipe almost to the letter only changing it a bit by doubling the amount of tomato paste and the number of carrots. Make sure you choose a pork sausage with plenty of flavor as this is the one ingredient that dominates the taste of the dish. When I make this again, however, I will replace the chicken breasts with boned thigh meat as I believe the flavor of the darker meat compliments the pork sausage better than the rather bland white meat.
I served this at a potluck dinner the other night and it was the hit of the evening."
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12 of 12 people found this review helpful.
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