Simplified Cassoulet with Lamb and Andouille Sausage

Name: Simplified Cassoulet with Lamb and Andouille Sausage
Yield: Serves 8
Cuisine: Europe, French
Ingredients: 1 teaspoon, table salt; 1 cup, kosher salt or 1/2 cup table salt; 1 cup, granulated sugar; 10 , bone in chicken thighs (about 3 1/2 pounds), skin and excess fat removed; 6 slices, high-quality sandwich bread slice, cut into 1/2-inch dice (about 3 cups); 3 tablespoons, unsalted butter, melted; 1 pound, dried flageolet beans or Great Northern beans, picked over and rinsed; 1 , medium onion, peeled and left whole; 1 medium head, garlic, outer papery skin removed and top 1/2 inch sliced off; 1/2 teaspoon, ground black pepper; 6 slices, bacon (about 6 ounces), chopped medium; 2 pounds, lamb shoulder chops, trimmed, boned, and cut into 1-inch pieces; 1 , small onion, chopped fine; 2 medium cloves, garlic, minced or pressed through garlic press; , 1 can (14 1/2 ounces) diced tomatoes, drained; 1 tablespoon, tomato paste; 1 sprig, fresh thyme leaves; 1 , bay leaf; 1/4 teaspoon, ground cloves; , Ground black pepper; 3 1/2 cups, chicken stock or canned low-sodium chicken broth; 1 1/2 cups, dry white wine; 8 ounces, andouille sausage, halved lengthwise and cut into 1/4-inch slices

Main Courses
Europe
French
Pasta, Grains, Rice & Beans
Meat
Poultry
Chicken
Beans
Lamb
Pork
Stews

Appears in Cook's Illustrated January/February 2000

Can you make a great cassoulet in a few hours without sacrificing the deep, melded flavors that are characteristic of this dish?

SERVES 8

TIME 3 hours, plus 1 hour brining

Simplified Cassoulet with Lamb and Andouille Sausage

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