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
Sausage won't be found often in the centre of France. For the enormous variety of German sausages follow the specific links on the German sausages include Frankfurters/Wieners, Bratwürste, Rindswürste, Knackwürste, and Bockwürste. Currywurst, a dish of sausages with curry sauce, is a popular fast food in Germany. Loukaniko is the common Greek word for pork sausage, but in English it refers specifically to Greek sausages flavored with orange peel, fennel seed and other herbs. Hungarian sausages, when smoked and cured, are called kolbász – different types are often distinguished by their typical regions, e.g. "gyulai" and "csabai" sausage. As no collective