- 4 good quality sausage links (about 10 ounces total)
- 1 teaspoon duck fat (can sub olive oil)
- 1 large onion, halved and sliced thin lengthwise (about 1 1/4 cups)
- 2 garlic cloves, chopped fine
- 1 1/2 teaspoons mixed chopped fresh herbs such as rosemary, thyme, and/or sage or ¾ teaspoon mixed dried herbs, crumbled
- 1 bay leaf
- 1/2 cup chopped fresh parsley
- 1 can (14 1/2-ounce) diced tomatoes including juice
- 1 can (15.8 ounce) white beans such as cannellini, navy, or Great Northern, drained and rinsed
- 1 tablespoon olive oil
- 2 slices firm white sandwich bread, crusts discarded
- 1 small garlic clove, chopped fine
- 2 tablespoons finely chopped fresh parsley leaves
- Preheat the oven to 350 degrees.
- In an oven-proof skillet, heat duck fat and cook sausages over moderate heat, turning them, until browned on all sides and mostly cooked through, about 5 minutes, set aside.
- In fat remaining in the skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), parsley, tomatoes with juice, and salt and pepper to taste.
- Boil mixture, stirring, 5 minutes. Add the beans to the tomato mixture and cook, stirring, until heated through. Nestle the sausages into the bean mixture. Discard bay leaf.
- Make topping: Pulse bread in a food processor to make fine crumbs. In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute. Top the ‘cassoulet’ with the bread crumb mixture and put in the oven to bake about 30 minutes until heated through and bubbling.