Cuttlefish Cassoulet with Pork Sausage Recipe | Saveur

Ingredients

• 5 lb. (2¼ lb.) dried white lingot beans, soaked overnight
• Fine sea salt
• 2 tbsp. (1 oz.) duck fat
• Two 6-in. Toulouse sausages (8 oz.), or substitute any fresh, mild pork sausage
• 5 oz. boneless pork loin
• ¼ cups persillade sauce, plus more for serving (or substitute 3 garlic cloves, finely chopped
• 1 tbsp. extra-virgin olive oil; and ½ cup finely chopped Italian parsley)
• 2 medium tomatoes (10 oz.), finely chopped
• 1 medium yellow onion (9 oz.), finely chopped
• 1 cup tomato purée
• 2¼ lb. whole small cuttlefish, or large cuttlefish bodies, cut in wide strips
• Crusty bread, for serving