Cassoulet is seriously having a moment right now. It’s been popping up like clockwork on virtually ever new menu reveal — The Purple Pig, The Southern, Branch 27, plus of course Mado’s sold-out cassoulet-for-two dinners — and now it gets its official recognition by the Reader, where Mike Sula notes with some chagrin that it’s almost more popular than poutine. (Poutine, as far as we’re concerned, joins cassoulet and choucroute garnie in forming early 2010’s food-trend Voltron, united by their common hot, drippy, meaty deliciousness.) Noting a true cassoulet’s complexity (not to mention the expense of all that duck confit), Sula suggests approximating the experience at home with Saucisse de Toulouse, the creamy pale pork sausage that is the beanpot’s centerpiece.
One Bite: Saucisse de Toulouse [Food Chain]