Sausage, Duck & Pork Cassoulet

Ingredients for 6 servings:

• 500 g beans, white, dried
• 450 g spare ribs
• 2 legs of duck
• 2 tsp mustard, hot
• 1 tsp fresh ginger, finely chopped
• 2 tsp brown sugar
• 600 ml broth
• 1 tsp tomato paste
• 2 bay leaves
• 1 onion(s) (vegetable onion), in fine rings
• 6 large bratwurst
• Salt
• Pepper, freshly ground
• Parsley, fresh, finely chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 1 day 5 hours; Total time approx. 1 day 5 hours 25 minutes

English stew with mixed meat and beans

Cassoulet is an English braised dish made with mixed meat and beans. It takes a long time to cook, but it’s easy to prepare. Soak the beans overnight. Rinse thoroughly the next day, cover with water, bring to a boil, and simmer for 10 minutes. Cut the spare ribs into roughly 5cm pieces. Rub the ribs and duck legs with a little salt. Place about 1/3 of the beans in the bottom of a large, lidded casserole dish or an ovenproof pot. Place 1 duck leg on top, add half of the ribs and sausages, and sprinkle with half of the onion rings and ginger. Season with salt and pepper to taste, and add a bay leaf. Spoon the next third of the beans over the beans, top with another layer, and finish with beans. Dissolve the mustard, tomato paste, and sugar in the hot stock. Pour the liquid over the contents of the casserole dish. Cover and simmer at 160 degrees for about 5 hours until everything is cooked and the beans are tender.