Cassoulet terrine

Preheat the oven to 180 ° C.

Put all the sausages in the oven dish and let them cook in the oven for 15 minutes.

Meanwhile, bring a pot of water to the boil. Cut the leeks in half lengthwise and remove the hard bottom.

Carefully separate the leek leaves and rinse them clean. Use only the beautiful, whole leaves.

Cut the round outside of the winter carrot straight. Cut the root twice in half so that you have four square strips.

Blanch in the boiling water the leek leaves 2 min. And the carrot 4 min. Allow to cool in cold water.

Line the terrine mold with slices of bacon: let the slices overlap on all sides at least 5 cm over the edge to hang outside.

Halve the smoked sausage and cut the gammon into 3 bars. Roll out half of the sausages from the oven into leek leaves.

Arrange all the sausages, the carrot strips, the back grips and the beans in the terrine shape carefully against each other.

Soak the gelatine leaves for 5 minutes in cold water. In the meantime, heat the meat stock in a pan until it is hand warm. Dissolve the gelatine.

Spread the fond carefully over the terrine. Fold the slices of bacon over the tureen. Cover with cling film and put in the refrigerator for at least 3 hours.

Keep the form for serving in hot water, so that you can easily deposit the terrine.

Cut the terrine into 16 slices. Serve 2 slices per person. Tasty with crusty bread.