Cassoulet of Sausages
The cassoulet can be made ahead and refrigerated. Bake it for approximately 40 minutes, and then finish it under the broiler, if desired. Leftover roast pork, veal, or lamb can be used in place of the sausages.
(This recipe appears in Jacques Pépin's The Short-Cut Cook, published in paperback in 2001 by William Morrow, an imprint of HarperCollins Publishers.