Cassoulet

Prepare Bretonne; set aside.

Preheat oven to 350°F. Cook bacon in large skillet over medium-high heat until crisp, turning occasionally. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside.

Cut sausage into 1/4-inch slices with utility knife. Cut pork into 1-inch cubes.

Heat bacon drippings over medium-high heat until hot; add 1/4 of pork and sausage. Cook until browned on all sides. Remove pork and sausage to paper towels; drain well. Repeat process until all meat is browned; set aside.

Pour off drippings to remove grease; discard. To deglaze skillet, pour water into skillet. Cook over medium-high heat 2 minutes, scraping up browned bits and stirring constantly. Stir in sugar and juice; bring to a boil. Boil 1 minute. Stir deglazed pan drippings mixture and reserved crumbled bacon into reserved Bretonne.

Spread 1/2 of Bretonne in lightly greased 2-1/2-quart ovenproof casserole or Dutch oven. Top with browned pork and sausage. Spoon remaining Bretonne over browned meats.

Cover and bake 2 hours. Cool 10 minutes. Serve in 8 individual serving bowls. Garnish, if desired.