Cassoulet De Castelnaudary - cooking recipe

Ingredients

2 lb. navy beans
1 lb. lamb shoulder
1/2 lb. fresh pork
1/4 lb. salt pork or pork fat
10 garlic cloves, minced
salt and pepper
1 lb. fresh thuringer (mild, smoked German sausage)
4 large tomatoes or 1 c. tomato puree
bread crumbs
1 lb. Polish garlic sausage (kielbasi)

Preparation

Place beans in boiling water to cover with 2 teaspoons of salt.
Boil 2 minutes; let stand 1 hour.
Skim, then half-cook.