Bacon and Lamb Sausage Cassoulet

Name: Bacon and Lamb Sausage Cassoulet
Yield: Serves 4 to 6
Ingredients: 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); 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; 2 cups (480 ml) Bacon Stock; 1 sprig fresh thyme; 3 cups (720 ml) chicken stock

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