Bacon and Lamb Sausage Cassoulet

Name: Bacon and Lamb Sausage Cassoulet
Yield: Serves 4 to 6
Ingredients: ¾ teaspoon dried herbes de Provence; 3 garlic cloves, smashed; plus 3 garlic cloves, chopped; 1 sprig fresh thyme; 4 (15.5-ounce/439-g) cans Great Northern beans, rinsed and drained; 1 large carrot, peeled and diced; Finely chopped chives or parsley leaves, for garnish (optional); 1 teaspoon black peppercorns; 2 ribs celery, diced; 2 cups (480 ml) Bacon Stock; 1 small Spanish onion, halved; plus 1 medium Spanish onion, diced; 2 tablespoons rendered bacon fat; 3 cups (720 ml) chicken stock; 12 ounces (340 g) slab bacon, cut into lardons

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

All cassoulets are made with white beans, but the other ingredients vary—duck or goose confit, sausages, or additional meat. Here, we substitute bacon for the duck confit and double down with bacon and lamb merguez. This is a hearty dish that is easy enough to pull off. This is great served family-style as is with a large spoon at the table, with some chopped chives or parsley for color.

Ingredients

Main course
Gluten-free

Ingredients

Method