Cassoulet with smoked ham hock

The Story – Lodges and villages

Smoked ham hock (Eisbein) vegetables
Smoked ham hock (Eisbein)


  • 1 Smoked ham hock (Eisbein)
  • 3 Bratwurst
  • 3 cups Sugar beans, Cooked
  • 2 Carrots, Cut in half and sliced thinly
  • 5 cloves Garlic, Finely diced
  • 2 Onions, Diced
  • 400 grams Tomatoes, Skinned and chopped
  • 3 tablespoons Tomato puree
  • 4 Bay leaves
  • 3 tablespoons Olive oil
  • 1 ½ cups Bread crumbs
  • Salt, to taste
  • Cracked black pepper, to taste


  1. If you are using dry beans, soak them overnight in cold water.
  2. Then boil them until they are tender. Do not add any salt or acid, as this only make the beans tougher.
  3. Place the ham hock meat in a pressure cooker with 2 cups fresh water.
  4. Bring to full pressure and cook for 45 minutes to an hour.
  5. Remove from heat and make sure the cooker is depressurized completely before opening. The meat falling off the bone. Remove the meat and reserve some of the cooking liquid.
  6. Add the olive oil to a saucepan and bring to heat.
  7. Then add the chopped onions and garlic and cook until the onions start to brown.
  8. Add the carrots and cook for 5 more minutes.
  9. Then add the tomato puree and chopped tomatoes and cook until the tomatoes have broken down completely.
  10. In a separate pan, brown the sausages.
  11. Chop the cooked meat and sausages into chunks.
  12. Add the chopped meat, sausage and cooked beans to the vegetables.
  13. Spoon over some of the meat juices from the pressure cooker to moisten the mixture and cook for 15 minutes.
  14. Taste for seasoning and add salt and black pepper to taste.
  15. Transfer the mixture to an oven proof dish or earthenware pot and cover with an even layer of breadcrumbs.
  16. Bake in an oven preheated to 180℃ for 45 minutes to 1 hour.
  17. The crust should be golden brown.
  18. Serve piping hot.

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