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
Chorizo While the term "longaniza" refers to fresh sausages, it is also used in the Philippines to refer to cured sausages. Philippine "longganisa" are often dyed red with achuete seeds. There are dozens of variants from various regions in the Philippines. Creole and Cajun cuisine both feature a variant of chorizo called chaurice, which is frequently used in the Creole dish of red beans and rice. Chorizo Chorizo (, from Spanish ) or chouriço (from Portuguese ) is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times. In Europe, chorizo is