The Toulouse sausages have been made, (pork shoulder, streaky bacon, thyme, garlic,  breadcrumbs, red wine, onion) all minced and mixed. I fried a little piece and it was scrumptious. I could have asked the butcher for sausage skins, but it would be a bit of a faff if you didn't have the gadget to help you fill it. So I'll roll it in cling film and poach it before a final browning in the pan. Don't think they'd be robust enough for the 4 hours cooking that the cassoulet will take.

I've made some chicken liver and brandy pate and some tapenade as a starter. Might just have it as a starter for tonight as well on toasted sourdough. Because they're GORGEOUS !

Tonight's main is moules mariniere. There's a conscientious objector in the house when it comes to mussels so there will probably be an Ulster Fry on the go as well.

The recipes I used are here:

Moules
Toulouse Sausages
Tapendade
Pate