Bacon and Lamb Sausage Cassoulet


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

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.


  • 3 cups (720 ml) chicken stock
  • 2 cups (480 ml) Bacon Stock
  • 1 sprig fresh thyme
  • 1 small Spanish onion, halved; plus 1 medium Spanish onion, diced
  • 3 garlic cloves, smashed; plus 3 garlic cloves, chopped
  • ¾ teaspoon dried herbes de Provence
  • 1 teaspoon black peppercorns
  • 12 ounces (340 g) slab bacon, cut into lardons
  • 2 tablespoons rendered bacon fat
  • 10 ounces (280 g) cooked Bacon and Lamb Merguez, diced
  • 2 ribs celery, diced
  • 1 large carrot, peeled and diced
  • 4 (15.5-ounce/439-g) cans Great Northern beans, rinsed and drained
  • Finely chopped chives or parsley leaves, for garnish (optional)


In a medium saucepan, combine both stocks, the thyme, halved onion, smashed garlic, herbes de Provence, and peppercorns and bring to a boil. Remove from the heat, cover, and let steep for at least 30 minutes, or up to 2 hours. Strain into a medium bowl, wipe out the pan, and return the strained broth to the saucepan over low heat.

In a 5-quart (5-l) cast-iron pot over medium heat, cook the bacon lardons in the rendered bacon fat until almost crispy, then add the sausage and cook for another 2 minutes to draw out the flavor.

Add the diced onion, chopped garlic, celery, and carrot to the pot and cook until soft but not colored, about 6 minutes.

Add the beans and stock, simmer for 30 minutes, then remove from the heat. Garnish with the chives or parsley, if desired, and serve.