Liverwurst sausage - Untested

https://www.thespruceeats.com/homemade-liverwurst-recipe-1808482

1 pound fresh pork liver, cubed

3/4 pound lean pork butt, cubed

1/4 pound pork fat, cubed

1 large sweet white onion, finely diced

3 tablespoons powdered dry milk

1 teaspoon freshly ground white pepper

1 1/2 teaspoons salt, or more to taste

2 teaspoons paprika

1 teaspoon sugar

1/2 teaspoon marjoram

1/2 teaspoon finely ground coriander

1/4 teaspoon mace

1/4 teaspoon allspice

1/4 teaspoon ground cardamom

1. One at a time, put cubes of liver, pork butt, and pork fat through a fine blade of a grinder.
2. Combine all 3 and grind them together.
3. Sprinkle onion, powdered dry milk, white pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom over ground meat and mix thoroughly with your hands.
4. Put mixture through the fine blade of grinder 2 more times, chilling mixture for 30 minutes between grindings.
5. Pack mixture into muslin casing. It helps to fold the open end down over itself to get things started. This makes it easier to reach the bottom. Pack meat as firmly as possible.
6. Stitch open end closed or firmly secure it with a wire twist tie.
7. Place liverwurst in a large pot and add enough water to cover liverwurst by 2 or 3 inches; bring the water to a boil. Put sausage in boiling water and place a weight on it to keep it submerged. Two or 3 large dinner plates work just fine.
8. When water returns to a boil, reduce heat so that water barely simmers. Cook for 3 hours.
9. Drain hot water and replace it with an equal quantity of ice water. Let liverwurst sit in ice water until it is cool.
10. Place liverwurst in refrigerator and chill overnight. Remove the muslin casing.

Cassoulet de Guitry (Lucien Guitry's Lamb Stew) - Untested

From Monet's Kitchen by Claire Joyes, pg 140

Serves 8

2 cups dried white beans

2 lbs boneless shoulder or leg of lamb, cubed for stewing

1 lb smoke goose breast

4oz pork fat, or blanched salt pork

1 Tbsp flour

4 cups chicken or beef broth

1 tsp salt

1/2 tsp pepper

1 bouquet garni

1 garlic clove, minced

2 Tbsps tomato paste

1lb garlic-flavored sausage

4 Tbsps parsley, chopped

1/2 cup dry breadcrumbs

1. Soak the beans overnight in water to cover, then drain next day. Pour in fresh water and bring to a boil. Simmer while preparing the meat (minimum 10 minutes).
2. Meanwhile, sauté the meat and pork fat in an oven-ready pot until well browned, turning frequently.
3. Sprinkle the meats with flour, stir until the flour starts to turn blond, and pour in the broth.
4. Season with salt and pepper, add the bouquet garni, garlic, and tomato paste.
5. Drain the beans (they don't have to be cooked) and add to the stew.
6. Bring the stew to a boil then decrease to a simmer.
7. Bring a pot of water to boil  and poach the sausage for 20 minutes, or until cooked through. Cut into 2-inch pieces and add to the stew.
8. Simmer for 2 hours.
9. Preheat the oven to 400F. 
10. Sprinkle the stew with the parsley and breadcrumbs and bake in the oven, lid removed, for 30 minutes or until well browned on top. Serve in the baking pot if possible.