Preparation

Soak the dried beans in water overnight.
Cook the sausages.
Remove the fat from the goose. Bake for 3 minutes until the fat has melted.
Cut the ribs into 4 pieces, add salt and pepper.
Sauté the vegetables - without the beans - with a clove of garlic, thyme and bay leaf. Cover with water and cook for 1 hour and a half.
Drain the beans. Simmer them gently for 1 hour. Add a crushed garlic clove, salt and pepper.
Place the meat, vegetables and beans in a gratin dish. Bake at 160 ° C until there is no more liquid in the dish.
Cassoulet is best when reheated.

Ingredients

  • 450 g dry white beans
  • 450 g pork sausage
  • 4 goose legs (in a box)
  • 450 g pork ribs
  • 230 g bacon, not smoked
  • 1 leek
  • 1 celery
  • 1 onion
  • 1 carrot
  • 2 cloves garlic
  • 1/2 tsp. to c. thyme
  • Laurel
  • 1 1/2 tsp. to c. salt
  • 1/2 tsp. to c. black pepper