Thread: Kurobuta Pork Sausages.

Toulouse La Sausage mostly merguez and Boudin the caddolet
It was in the dark and all over so quickly, but memorable.

Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's traditionally baked in, the cassole (see Note), which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse. More French Recipes

Ingredients

• 2 fresh ham hocks
  
• 1 pound boneless pork shoulder, cut into 1 1/2-inch cubes
  
• 6 ounces fresh pork skin with 1/4 inch of fat attached
  
• Salt and freshly ground pepper
  
• 2 pounds dried Tarbais or cannellini beans, picked over and rinsed
  
• 2 ounces salt pork, skin removed
  
• 1/3 cup duck fat (see Note)
  
• 3 small carrots, thinly sliced
  
• 2 medium onions, diced
  
• One 5-ounce piece of pancetta
  
• One 5-ounce piece of prosciutto
  
• 1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled
  
• 1 large plum tomato, chopped
  
• 2 quarts plus two cups chicken broth
  
• Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs and 1 bay leaf, tied with string
  
• 6 duck confit legs (see Note)
  
• 1 tablespoon vegetable oil
  
• 1 pound French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork
  
• 1/4 cup fresh bread crumbs

The key thing is prick fork not fork prick