Hearty Cassoulet Recipe With Toulouse Sausage, Beans & Bacon

Ingredients

• 4 x Toulouse Sausages
• 400g Dry-Cured Smoked Pork Belly, cut into two chunks
• 150g dried haricot beans, soaked in cold water for at least 24-hours
• 1 L homemade chicken stock
• fresh bay leaves
• fresh thyme
• 10 cloves of garlic, peeled
• 1 carrot, peeled and diced
• 1 leek, washed and diced
• 1 large onion, peeled and diced
• 2 handfuls of dried breadcrumbs
• 1 glass of white wine
• 1 level tablespoon of tomato purée
• duck fat