Classic Cassoulet

Method

1. Rinse beans thoroughly, pick through and discard stones then set beans aside.
2. Place ham hocks in a large pot. Add 1 onion, thyme, and salt and pepper. Cover with water and bring to boil over high heat. Reduce heat to medium low and simmer, partially covered, for 2 hours. Remove from heat, allow cooling for 15 minutes, and then drain ham hocks, discarding onion and thyme. Cut the meat from each hock into 2 pieces. Discard bones and extra fat and set meat aside.
3. Meanwhile, place the diced bacon, ham bone and 1 onion in a large, heavy-bottomed pot. Cook over medium heat, stirring frequently, until bacon is rendered, about 15 minutes. Add cubed pork butt and brown slightly on all sides, about 10 minutes.
4. Add tomato paste and stir to combine and cook for another 5 minutes.
5. Add beans and enough water to cover by ½ “(about 8 cups) and season with a small pinch of salt. Bring to a simmer, and then reduce heat to low and cook until beans are tender, about 45 minutes. Adjust salt, if necessary, and then set beans aside to cool.
6. Heat duck fat in a large skillet over medium high heat. Add the sausages and cook, turning to brown on all sides, for about 10 minutes. Place garlic, remaining onion, and ½ cup of water in a blender and puree until smooth. Add garlic paste to the sausages and reduce heat to medium low. Cook, turning sausages occasionally, for 10 minutes or more.