Classic Cassoulet

The best cassoulet I’ve ever had was the one Anthony Bourdain prepared for the Cleveland episode of his show No Reservations, in my old kitchen. He was still on good terms with Les Halles, the Manhattan restaurant where he’d been working when he published Kitchen Confidential, and he had brought some great sausages that kitchen made. He also came with a huge sheet of pig skin with which to line the cooking vessel (a great luxury). I don’t remember specifically how the cassoule