Sausage Cassoulet | Jacques Pépin Cooking At Home | KQED

[@j.criquette3334]

"And this, as you can see, is a hot dog. And that's good too." 😂 This is why I love Jacques Pepin.

[@VillPom]

Pure gold

[@timmi59]

Yes!

[@timmi59]

@@VillPom Oui!

[@Icksnuck]

“Hot dogs are slammin’”

[@baguettebungalow]

Ditto. Could not have said it better!!!!!

[@rvalerio77]

I always come to the comments section to see everyone cherishing our beloved Jacques Pépin.

[@AbbeyofTheleme]

It takes a lot of bravery to have no ego. Jacques is now cooking for the most ordinary of Americans. Not much money, not much time and no cooking skills. Just a pot and a little knife. A leftover hotdog. Stuff out of cans...... He is our treasure.

[@nataliajimenez1870]

He wants families to be able to cook at home more and he knows that working parents have limited time to cook complicated meals. He provides inspiration to those of us that feel too tired to cook but still want to make something that tastes good and is comforting

[@lizzi437]

Plus, this is really how Pepin cooks for himself and his family!

[@GodlikePoet]

I absolutely LOVE how this amazing, World Class French Chef is like "Yeah screw it use a hot dog." This is why he's great: he doesn't talk down to you. He's REAL about Cooking At Home and I am here for it.

[@user-tz9jh6pv2j]

Any cooking show these days will be like "you put a hot dog in it? IM NOT EVEN GONNA EAT IT" as they smack the plate off the table

[@peterjensen6844]

Same guy that put a Kraft single in his Fromage Fort 😂

[@T3t4nu5]

Honestly more authentic than most cassoulet. In the end it's just franks & beans made by poor people with whatever they happened to have in the house. And there's absolutely nothing wrong with that.

[@j.d.6915]

The gall of this supposed masterchef, putting a hotdog in his cassoulet! That's why I love him, his food is stuff people actually have on hand rather than needing to make a special trip to the store to get.

[@PlayaSinNombre]

They probably made cassoulet with *gasp* Spam, back in the 1940’s...

[@acs197]

I love his practicality. Too many just want to impress others with the most expensive and hard-to-find ingredients today.

[@ditto1958]

Hopefully it was a Bar-S hot dog from Walmart 😇

[@thomastammaro693]

Lol....I love this guy!

[@mamamooseak]

He showed us we can just use whatever we have, that this is not a fixed recipe. It makes it one of my go to quick meals!

[@progressiveprepper6553]

This man is my culinary hero for decades now. I could never get tired of watching him cook. Thank you !!

[@lesterscrugs2272]

He is for sure all about the "I found this in my fridge/freezer so in it goes" Waste not, want not at it's finest and tasty to boot.

[@sogorgeous2257]

The French never waste food. 🇫🇷

[@gearldcline3615]

My sister call these dishes musgo...everything in the refrigerator must go...ha....

[@dale4853]

Its

[@lesterscrugs2272]

@@dale4853 So sorry that my phone changed its to it's. I use that one more.

[@emdee7744]

Similar to my "clean out the fridge Friday" when I make soup or salad or a smorgasbord or tasting platter from all the leftovers that need to get used up.

[@onocoffee]

One of the greatest chefs in the world shows us how to just wing it with a classic French dish - red beans? No problem. And not even a fancy chefs knife in sight. Love it, Chef!!!!

[@paroblynn]

He says he found three sausages in the freezer...one was a hotdog 😂 love it.

[@Frum5]

He’s gangsta about it too

[@tonygallo1104]

Yup! And it’s technique and the smaller touches/ garnish as in this case he adds at the end into the pot! Genius!

[@DaveBare]

"There can never be enough garlic for me". This is my philosophy, too.

[@tonygallo1104]

He says it all the time!

[@DaveBare]

@@tonygallo1104 I honestly believe my inability to catch a cold or get other "sicknesses" like bronchitis, etc, has everything to do with how much Garlic and Onions we use! And it tastes amazing, right?

[@jamesspalten5977]

Amen! Never enough garlic!!

[@opwave79]

Been looking for a “close enough” version of cassoulet to try and this looks nice enough for a weeknight dinner,

[@ratholin]

This guy is to cooking what bob ross was to painting. An absolute treasure.

[@kathleenstoin671]

Bob Ross was a horrible painter! I'm insulted in Jacques Pépin's behalf!

[@iangilbert4811]

Mr Pepin is such a classy man. So graceful, and elegant. And yet what I love the most is that his cooking is never pretentious. He's just a great chef trying to cook great accessible food. Very endearing.

[@joannaedwards6325]

Classy, graceful, elegant and endearing are words one could not use for most other famous chefs. I adore this handsome man.

[@nataliajimenez1870]

He can cook some complicated dishes and I adore to watch those recipes too, but he has used his tv shows to teach ordinary Americans some simple techniques that can elevate even humble ingredients like beans and wieners

[@RS-yd2bp]

I freaking love this man. I'm a typical "gym bro" guy but in the last two years I've read all his books and watched his videos. My other "gym bro" jacked friends now come yo my house whenever I cook his dishes. He literally introduced me to cooking great food

[@Jonpoo1]

I lived in Toulouse for a few years and ate cassoulet all the time. After moving back to London I found a french butcher that made the right kind of garlicky sausage to get the authentic taste. I only made small dishes so I only ever ordered one or two - one time they mocked me for my small order (in wealthy north London during barbecue season) and when I said “it’s all I need one is big enough” the butcher winked at me and said “of course, it’s french!”

[@joannaedwards6325]

Thanks so much for sharing your sweet story. 😊

[@tomf3150]

You can't make too much cassoulet. It's even better reheated the day after.

[@tonygallo1104]

Yea I’m going to buy that garlic sausage I saw at WFM. If I had left over chicken turkey or duck (which is almost never) I’d add that too. And I’d still add the frankfurter aka hot dog

[@maryann7619]

ooo la la 😉

[@jjjdragons]

I had a can of butter beans in my pantry...so I decided to give this a try. Didn't have all the ingredients on hand, so I substituted chicken sausage, cilantro, and sweet pepper for pork sausage, parsley, and tomato. Was so delicious! Thank you Chef Pépin for your simple recipes that enable an average cook to make such great food.

[@jean-marcknight8816]

Thanks Jacques for this Cassoulet fast version 👍 (the real one takes hours to cook)

[@jokfly]

Been watching this man since I was a kid, now 40 years old and still brings a smile to my face watching him cook.

[@JK-vc7ie]

oh yes!

[@georgeneckrock7575]

Jaques is the best !!!!!!!

[@MrTonedie]

He captures the essence of this classic dish with his version for regular people.

[@susanr5546]

Jacques is my favorite chef. I have noticed that he wastes nothing, even the juice from the can of beans! I have made something similar. It is good the first day and even better the second day. Thank you, Mr. Pepin, as always.

[@sheteg1]

That’s what I love about him. No pretensions. The real deal who’s aware of what regulars people have on hand.

[@rogeeeferrari]

This man has been my inspiration for decades...

[@wittyindian5212]

Pepin actually makes it very simple for other chefs to follow. He has a solid technique.

[@arthurmartinson4370]

My ancestry is French.....via Louisiana. I appreciate the Tabasco.

[@danielmartin8913]

Ah the 3 sausages he "just found" in his freezer. Got to love Jacques.

[@davidk2158]

I was waiting for him to "find" a single leftover mushroom as well.

[@jrkorman]

All the time - Many come in packs of 5. It's only my wife and I, so two meals of one sausage each and a leftover into the freezer! Sooner or later it's "What can I make with a Brat, italian, and who knows what else 😃

[@CharlesLumia]

One was a hot dog :D

[@mistersmith3986]

ONLY Jacques can BASTARDIZE something to come out to be so amazing!

[@Berion189]

i don't understand why this would be considered a cassoulet but I am all for it. It is fast food after work Jacques style. Not everryone's dishes have to be a 3 star Michelin cuisine but that is why he appeals to everyone.

[@godsowndrunk1118]

As much as I like the real thing ...I even grew and dried the special French cassoulet beans for this dish .... this recipe is much easier than the much more complicated version and hits the same spot...

[@josephmashburn4451]

Wow, the knife work he performs with confidence comes from decades of experience.

[@thebuttonfactory2306]

Never liked French cooking until now. Genius. Simple hearty genius cooking.

[@DanSpotYT]

Ya know...it's simply beautiful; Everything with this man. It's cooking in a simple way. Nutrition, taste, variety, etc. No need for fancy tricks via edits, graphics, showcasing fancy anything. Try a recipe the way it was written and then tweak it the way you like - and so many other great words of wisdom. I recently learned of his wife's passing...so very sorry to hear. Ah, but keep cooking, keep smiling! Just wonderful! Have fun in the kitchen!

[@michelleharkness7549]

Once I traveled from the Swiss Alps to the Dijon area of France as a foreign language student and found the countryside to be breathtakingly beautiful! I am sure that the cuisine in that part of the world 🌎 is delicious as the scenery was so lovely. Appreciate your sharing, Master Chef Pepin. Thank you. Again, thank you.

[@Jonpoo1]

Yes - beautiful part of the world with delicious food and culinary culture. Every town has its signature cheese and sausages!

[@michelleharkness7549]

Love 💕 this area of the world 🗺!!!

[@michelleharkness7549]

Glad that you listened to me, Master Chef Pepin. Your opinion is to be highly valued. The fact that you hold a Master’s Degree in Literature merits a high level of respect from those about whom I care. Appreciate that you listen with respect...

[@LIZZIE-lizzie]

As many GREAT CHEFS as there are that use this media as their platform, JACQUES PEPIN FAST FOOD MY WAY, remains my favorite. I remember watching JACQUES PEPIN on TV and drooling and dying for the recipes and recipe books, NEVER thinking this would come to be - with the touch of a finger, here are the recipes I died for and I'm so glad I'm still young enough (youth and age are not synonymous), to prepare these and enjoy eating every morsel! Thank you, JACQUES PEPIN. Possibly the best CHEF the world has ever had the pleasure of knowing ‼❤

[@dr.stevengreer1747]

He’s the greatest. No BS

[@valentino_licardi]

i love this man his accent and specialy when hé says onion 🧅

[@alejandrae5605]

That simple dish makes me feel cozy and warm inside!

[@vp5633]

Ket does the same for me

[@ianianna3552]

Thanks great Chef, if only these other Supposed tv chefs were as great and humble as you. You are a a hero to the food world your food speaks for itself and you don't have to be angry and swear to increase your popularity. A living treasure.

[@ghoulgoop]

i truly respect how unpretentious he is. really humble, showing normal people how to make normal meals that are simple and delicious.

[@mailtorajrao]

*Thank you, KQED!*

[@kqed]

Thanks for watching!

[@suziequzie]

I love that pot he's using.

[@TheOfficialCaseMade]

I have loved cooking and cooking videos for almost my whole life, but I have only recently discovered Jaques Pépin... What a truly wholesome human being. There are thousands of home cooks that are more pretentious than this French master; the simplicity and humbleness of his dishes is so refreshing to see. Thank you for everything you do, Chef Pépin.

[@protopigeon]

Every day I watch Jaqcues is a good day

[@samostroff9341]

I love his Cooking at Home videos, he truly will use what has available. So down to earth and relatable, so inspiring!

[@amyrupiper5333]

Thank you Jacques Pepin for the years of instructions and inspiration you gave me. Your suggestion to use instant potatoes to thicken a vichyssoise was brilliant and ever since instant mashed potatoes have found a place in my kitchen.

[@lebarosky]

This brilliant man is changing my life.

[@running2standstill685]

beans, sausage one of my favorites....caldo gallego in particular

[@SopwithTheCamel]

Two pork sausages one can of Italian tomatoes salt and pepper. Cook. Eat. Delicious.

[@henrystuckrath2701]

I love that you use what you have

[@caesarsalad77]

I keep coming back to this recipe over and over. It's very tasty. I like to add in carrot with the onion and finish with another veggie, like some baby spinach, or some zucchini.

[@kqed]

Sounds delicious. Thanks for sharing.

[@chrisandersen5635]

I make this kind of thing all the time. There are endless variations and possibilities with this. Merci Chef. Happy Wednesday!!

[@monteceitomoocher]

Bit warm presently but I'll keep this handy for cooler weather, great recipe, thanks Jacques.

[@carlpop2324]

I understand what you are saying. I made this for dinner tonight and eating it made me sweat. Worth it!

[@nigelkhan9278]

Thank you KDEQ PBS channel Brooklyn, NY for all your episodes with Jacques Pepin. I grew up as a young man learning from his shows and cook books. His cooking style is rustic, easy with fresh ingredients. My favorite chef of all time and an absolute legend. KDEQ also had Martin Yan who I also learned a lot about cooking.

[@bristolfashion4421]

Oh man, I watched JP cook this and now I'm so hungry! 😊 love that pan he uses a lot - seems very practical and versatile

[@davidmatke248]

Jacques is the best!

[@judymanning2538]

Thank you Chef for all your many gifts❤

[@marycirimele9172]

I remember this recipe/video from the lockdown.. last night I had some linguica and a few red bell peppers.. I fried them up with 1/2 an onion, and I was like.. hmm, what would Jacques do?.. So, I added a can of stewed diced tomatoes and a can of white beans. Added some calabrian chili powder and thyme.. came out delicious! Thank you JP for the inspiration!

[@bernieferguson3022]

This man teaches us all a lesson. You always got food in your pantry. And refrigerator

[@suzannebenz8928]

Thank you Chef.

[@wereid1978]

A very simple but absolutely beautiful version of a classic dish, Thank You.

[@dalebaker9109]

So easy but so beautiful. This is real food. Fabulous.

[@michealfigueroa6325]

It is always a pleasure to listen and watch Mr. Pepin prepare a dish. even one with a hot dog as part of a stew. Thanks

[@lynnie57]

Thank you for this practical, easy and tasty recipe!

[@Tipi_Dan]

With cassoulet, the quest for acceptable shortcuts only natural, and no matter how fast or far you stray from the beanpot ideal, you can't go wrong. The ingredients make it.

[@annettefournier9655]

Use what you have. Many thanks Chef.❤

[@allanpage]

You were one of those things I'd put on when I was in high school and just watch. Now I attempt to cook but I am not great at it. Thank you though for giving me inspiration to at least continue trying.

[@theflyingcrud]

Never give up! We can always improve, cooking is an art. Almost impossible to improve your palette, but techniques can always improve. Keep it up and get inspired! If you stagnate in your journey, check out cuisines you aren't familiar with, there is always something new to learn. Cheers friend

[@cys1953]

My first two attempts at French cooking (which I thought was impossibly fancy) was in hs. Let’s just say the family dog was very happy. Now 50 years later my family and friends consider me an excellent cook. Believe me a myriad of mishaps were made along the way. It’s all part of the learning process. Elevating your cooking is the kind of thing the internet is perfect for. I wish this had been around when I first started. Good luck on your cooking journey.

[@daphnepearce9411]

Practice makes perfect! :) Keep trying, you won't regret it. You have no where to go but up. I can make steak au poivre and potatoes gratin with confidence. Start simple and with what you love. Good luck!

[@Amethys12]

Attempting is good enough!

[@TomasLaverty1000]

Beautiful. A sophisticated beans 'n franks.

[@peterjensen6844]

Puts a hotdog in his Cassoulet...and a Kraft Single on his Fromage Fort. Absolutely legend!

[@dmblum1]

It's great that he's doing "cooking at Home" recipes, using whatever's in the kitchen. He's probably already done a video of the "classic" Cassoulet.

[@Frum5]

This man must be protect at all costs.

[@michaelmilano3457]

I tend to prefer foods when they’re bastardized so this was right up my alley

[@nickjohn5839]

saving this for the Fall! i swear he impresses me with the least amount of ingredients, nothing grandiose or over the top, just easy comfort food done well!

[@olliesteger2419]

Yes a great fall recipe!

[@thereadinesschannel7610]

Hot dog, can of beans, little of this and that most everyone has at home…Jacques is the consummate French chef from the greatest generation…I’ve learned more about good food from watching this guy over the years then all of the game show cooking programs combined!

[@michealfigueroa6325]

I had an aunt who cooked in this "on the fly " way...using what was in the fridge or pantry...it is a part of how i prepare meals for me and "The Boss"

[@joannaedwards6325]

There is a woman who made Depression Cooking videos and her dishes were similar to some of Jacques. Think it's a case of using only what you already have on hand. And they are tasty. Once, at the end of the month I made a tasty desert out of sour cream, Hershey chocolate syrup and Ritz crackers. 😋

[@thereadinesschannel7610]

@@joannaedwards6325 I still like watching Clara’s old videos today. Learning to be frugal and not wasting food is very much a part of my wheelhouse. These folks that have lived tough times have valuable wisdom for sure

[@Jeweliedear]

Always good. Thank you Chef/ Professor Pepin 🙏

[@jessstuart7495]

Grilling the onions and chopped garlic with the sausage is what puts this soup over the top.

[@gna8an]

I love how he uses the empty can of beans to add more water! He wants to get the most out of the can!! He is so down to earth.

[@thatfriggingbathroom2656]

Yeah, I do that all the time and am chuffed to bits to see him do it as well

[@beeble2003]

Cans are great for adding water.

[@michelleharkness7549]

Definitely have to have champagne from Epernay and Reims with this amazing cassoulet!

[@Bigl00z]

You don't drink champagne with cassoulet, you barbarian. Drink red wine instead, a strong one is advised.

[@JohnnyMuir-g1n]

I love cassoulet, but I’ve been doing it with dry beans all this time. I love the fact that I can do it with canned. Winter weather is here and it’s time for a good dish.

[@klouter2]

A quick recipe for a cold winter day. Great!!!

[@31415seattle]

Bless you Jacque Pepin! You being craft and love to every dish and empower the world to do the same. Reach a man to fish….

[@markharris6171]

I made a cassoulet once from a recipe in Field and Stream, used venison, ham hock and bacon; carrot, celery, garlic and onion. White beans. Was very good.

[@marclegarreta]

I just adore him!

[@rcswansea]

I'm making this dish regularly, so simple, tasty and healthy. I like to add half a stock cube and half of a teaspoon of fennel seeds👌. I've also tried adding some carrot and green beans on different occasions.

[@DS-bg9fl]

This is just what I needed to see today.

[@johnconley3473]

I love this man more today, than before. Less complicated dishes but delicious and up to my skill level. Thank you

[@ray7419]

A “dash of Tabasco “ makes everything better.

[@carolynsmith6771]

He is amazing and my favorite, He makes everything so simple with the greatest turnout.In my opinion, he's the best!

[@ashotinthedark3182]

Cooking on the fly,using what you have.

[@missmaryhdream6560]

The simplest to me is always the best. Well done maestro 😋❤️

[@Mars_NH]

Made this last night - delicious and Quick!!!

[@cinemaocd1752]

Imagine my surprise when I learn legendary world reknown chef cooks using completely indifferent ingredients, convenience foods (not even the best brand of canned beans by a long shot, notice he said they had no salt in them) and does everything last minute, with no ahead of time prep...Amazing. Your honor I love him. Honestly if you delve into cassoulet at all, there is almost a racket given how much the "authetic" ingredients cost. The beans alone are like $20 a pound imported to the US. Look out Jacques, big cassoulet is coming for you after this video.

[@Blublod]

The use of that single simple hot dog sent every pretentious chef and chef wannabe to the back of the proverbial bus. Gordon please take note :-) Touché!

[@kesmarn]

Love the way he will unabashedly use ketchup, pre-seasoned Pepperidge Farm stuffing mix, canned beans and other verboten "low-brow" items. Cooking-related guilt, begone!

[@peterjensen6844]

I also love it when he uses the Kraft Single slice in the Fromage Fort episode. Like...stuff your pretentious cooking where the sun don't shine. 🤣

[@jdayala-wright8875]

Jacques whole approach is the cooking technique so that any one can make it and will want to do it

[@davidvschoor]

One of his other vids was an onion sandwich, and radish sandwich. Fact is... Rather than watching these other chefs using everything and a broom, I'd rather watch these videos for simple, honest cooking and food ideas

[@robinsimpson7301]

He grew in a time before refrigeration and learned to be very frugal in the kitchen

[@jackmehoff7430]

Legendary!

[@patriciavincent5076]

Easy and simple!

[@LacunaKoan]

Tried the recipe, it was great,

[@glennsmythe8566]

Thank you chef

[@TheRealChetManley]

The man took hot dog and can of beans and made 5 star meal. I love this guy.

[@Newscannet]

I bought white beans for the first time in my life just to try this

[@Levuppercut]

Great time saver, thank you Monseur Peppin!

[@monsterjackal]

I like how freestyle you cook, long life and well Jacques