Instructions: Preheat oven to 350 degrees. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; saute until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.

Add leeks and garlic to same pot. Saute until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.

Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350 degree oven 40 minutes, adding more broth if dry.)

Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and saute until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.

This recipe yields 8 to 10 servings.

Comments: Make this a day ahead for the best flavor.

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