Cassoulet only beans, tomato sauce, sausages, and bacon. More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, or duck confit. Haute cuisine versions require mixing pre-cooked roasted meats with beans that have been simmered separately with aromatic vegetables, but this runs counter to cassoulet's peasant origins. In the process of preparing the dish it is traditional to deglaze the pot from the previous cassoulet in order to give a base for the next one. This has led to stories, such as the one given by Elizabeth David, citing Anatole France, of a
Franconian cuisine of the typical and supraregional known "Nürnberger Bratwürste" when they think of Franconian food. These small sausages are made of pork and originate in the city zone of Nürnberg (and only this area is authorized to call the sausages "Nürnberger"). They are commonly served and eaten in threes: either as "Drei in a Weckla" which means three sausages served in a roll or as a dish containing six of these sausages and cabbage. But beyond the famous "Nürnberger Bratwurst" Franconia produces a variety of other bratwursts, such as the bratwurst produced around Ansbach where the sausage is additionally flavoured with