BIG FOOD CASSOULET

1 1/2 pounds fresh mild sausage
1/2 pound pancetta, prosciutto or salt pork, cut into 1/2-inch cubes
2 shallots, peeled and finely minced
2 garlic cloves, peeled and finely minced
4 cans (16 ounces each) white beans, with their liquid
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 cups leftover cubed pork or lamb, or a combination of the two
2 cups packaged beef stock
1 cup bread crumbs
1 tablespoon unsalted butter

Preheat oven to 350 degrees F.

Heat a medium (4-quart) Dutch oven with lid over medium heat. Add sausage and brown on all sides, about 8 minutes. (Note: Sausage renders its own fat, so it should need no oil. If using very lean sausage, add 1 tablespoon of extra-virgin olive oil to the pan before adding the sausages.) Remove and drain on paper towels. When cool, slice into 2-inch pieces.

Add pancetta to pan and cook until fat is rendered, about 8 minutes. Remove pan from heat, drain all but 2 tablespoons of fat.

Return pan to medium heat, add shallots and garlic, and saute until translucent, about 5 minutes. Using a slotted spoon, transfer shallot mixture to a small bowl.

Arranging ingredients in layers, as you would a lasagna, add half an inch of white beans and their liquid to pot, followed by a sprinkle of the salt and pepper. Then add a third of the pancetta, followed by a third of the shallot mixture, followed by a sprinkle of parsley. Add a layer of pork, followed by the sausage pieces. Repeat until you've filled the pot.

Pour the stock over the beans (don't be alarmed if it looks as if it might overflow). Sprinkle with bread crumbs and dot with butter.

Set pot on a baking sheet, cover, place in 350 degree F oven and cook for 2 hours.

Remove cover, increase heat to 400 degrees F and bake until top is browned, about 25 minutes more. Serve hot.

Servings: 6
Source: Big Food by Elissa Altman