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1 pig's trotter
1lb pork hock
1 large bouquet garni
1 onion stuck with 5 cloves
2.5 pints water
1lb dry haricot beans
1 tsp salt
1/2 tsp freshly ground black pepper
1lb belly of pork, boned
8 cloves garlic
2 large onions, chopped
1lb Cumberland or thick pork sausages
2 pieces confit d'oie, or 1 wing and
drumstick of a roast goose, or pieces of any roast game such as rabbit,
hare or game bird
breadcrumbs (optional) |
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Method :
Cook the
trotter and hock with the bouquet garni and onion stuck with cloves in
the water for 2 hours. Skim when it first boils, then lower the heat and
simmer. When cooked, leave to cool in the stock. Soak the haricot beans
in cold water overnight. The next day, remove the bones from the trotter
and hock. Cut the skin from the hock into squares and put it with the
meat and jelly. Strain the stock and reserve.
Rinse the
beans and put them on to cook in cold water. Immediately the water
boils, strain the beans and throw away the water. Return the beans to
the saucepan with the meat, jelly, skin, salt, pepper and enough of the
stock to cover the beans. (add water if there is not enough stock).
Simmer for 2 hours.
Meanwhile,
skin the pork belly and cut the meat and fat into 1-in cubes. Put them
into a frying pan, without additional fat, and cook over a gentle heat
until the fat runs. Then add the crushed garlic and chopped onions and
cook for about 20 minutes. Meanwhile, grill the sausages until they are
well cooked - about 20 minutes. Mix the belly of pork, onions and garlic
into the beans and continue cooking for another 15 minutes. Cut the
sausages and confit d'oie, goose or game into 2-inc pieces. Test the
beans for seasoning, then put about half in a large earthenware
casserole. Lay the goose pieces on top and cover with the rest of the
beans. Finish with a layer of the sausages. Cook, without a lid, in a
moderate oven (180C, 350F, Gas 4) for 20 minutes. Then take out and
leave to cool overnight.
The next day,
re-heat for at least 1 hour, with the casserole uncovered. To make a
crisper crust, sprinkle with breadcrumbs and splash with a little water
before the final cooking.
Serves 8
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