On February 25th Back Forty West will be hosting a Cassoulet Festival, which was once an annual tradition at its former sister restaurant Savoy. In honor (and in preparation) of the big beany day, we went behind the scenes at Back Forty to see how their cassoulet is made, including some very exciting from-scratch sausage-making.
Click through the slideshow to see the dish from start to finish!
Back Forty West
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.