Serve each guest yourself as only you know how you placed the meat in the dish. Some say that in the countryside this dish used to be cooked in the oven several times (even 8 times). At the end the spoon could stand upright in the cassoulet, wow !!!
Next day, put the beans in a large pot and cover them with water, add the two carrots and the onion with the cloves, the bouquet garni and the pork rinds. Season with pepper and DO NOT SALT. Cook at a slow boil and do not forget to progressively skim the froth that forms on the surface.
Using a large ovenproof dish, sweat the vegetables: carrots, garlic, onions and the bouquet garni in some goose fat for 10 min, covering on low heat.
During this time use a large frying pan to brown all of the meats in goose some fat (until they are quite brown). Then retrieve and drain the pieces (in order to remove excess fat).
Add tomato paste to the large casserole where you cooked the vegetable garnish.Cook this mixture for 2 minutes and then add the meats and cover with cold water. Bring to a boil, season with salt and freshly ground pepper.
Place in the oven and cook at 180°C or th6, covered, for 2 hours. Check if the beans are cooked. Once they are almost ready add salt and drain the beans (put the carrots in the large casserole that is already in the oven) and set aside.
Use a needle to check if the meats are well cooked. Next, use a fork and a skimmer to retrieve the meat and the bouquet garni. Be careful not to leave any small bones at the bottom of the dish.
Remove excess fat from the remaining vegetables using a spoon. Mix these vegetables in a blender and then put through a sieve, pressing strongly in order to obtain a delicious vegetable sauce. Check the seasoning.
Put the meat, the beans, the sausage and the pork rinds, cut into 8 pieces, in a large terracota dish (better known as a "cassole") and sprinkle with bread crumbs. Cook in the oven for 20 min at 210°C or th7 and serve.