Summary

Ingredients

• 2 large onions
• 3 tablespoon lard or even better goose lard
• 500 g minced meat, mixed
• 2 cloves garlic)
• 1 large can (s) beans, white with soup greens
• 2 piece (s) garlic sausage (e.g. Kabanossi)
• 2 tablespoon tomato paste
• 1 glass red wine, dry
• 4 tablespoon breadcrumbs
• 1 pinch (s) ground clove (s)
• 1 pinch (s) cayenne pepper
• 1 bunch parsley
• Salt and pepper, whiter

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Instructions

1. Peel and dice the onions. Heat 3 tablespoons lard in a roasting pan over medium heat for 1 minute. Add onions and cook for about 5 minutes until softened. Add the minced meat and brown while stirring for about 7 minutes. Season with salt, pepper, ground cloves, and cayenne pepper. Crush the garlic cloves and add to the pan with the white beans and their stock.
2. Slice the garlic sausages into thick slices. Add to the pan with the tomato paste and red wine. Bring to a boil over medium-high heat while stirring for about 5 minutes. Taste and adjust seasoning as needed.
3. Chop the parsley and fold into the cassoulet along with 3 tablespoons breadcrumbs. Spread the remaining 1 tablespoon breadcrumbs on top and dot with flakes of lard. Bake in a preheated oven at 225°C (437°F) on the middle rack for 20 minutes until golden brown.
4. Serve with baguette.