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
Chinese sausage produces Chinese sausages. In northeast China, especially Heilongjiang's largest city Harbin, Hongchang (), a popular regional speciality, is smoked savory red sausage, similar to Lithuanian and German sausages and mild Russian sausages with more "European" flavours than other Chinese sausages. It was first manufactured in March 1909 by Lithuanian staff in a Russian-capitalized factory named Churin Sausage Factory, located in Harbin's Daoli District. Harbin-style sausage subsequently became popular in China, especially in northern regions. A sweeter dried version similar to southern Chinese sausages is also produced. In Vietnamese, Chinese sausage is called ' or '. It has been incorporated into