Cut the Mustard!

Question -What foodstuff does this remind you of?
Answer- Pigs in Blankets!
A huge thankyou to Jean in France for sharing her recipe for cassoulet made with leftover Pigs In Blankets.

Mine looked pleasantly similar to the photo on J's blog, but a bit more orange! But it tasted really good - and the quantities for four served us two good meals. My Le Creuset was the right pan in which to cook and serve this hearty dish.

Yes Jean, as you warned, the bacon does unwrap itself from the chipolatas, but a genuine cassoulet will often have sausages plus separate chunks of pork. I put some carrot chunks in mine, and served with hearty slices of brown bread for 'mopping up' 
Warm and filling on a cold day. 

WARNING I checked out Mary Berry's original recipe [here] from which Jean adapted hers. MB adds a Dijon mustard and sage garnish to stir in at the end. As the sage is still growing happily outside, I decided to make some. Onto each bowl, I put a dollop of the golden sauce, flecked with chopped green leaves, and vivid lemon zest. "You are supposed to stir it in" I explained. It looked pretty. But it was way too mustardy, even for Bob! Next time, I shall be sure to cut [out] the mustard.
Allegedly, mustard crops in East Anglia used to grow to 6 feet high, and had to be scythed. If the blades were not sharp enough, then they wouldn't cut the mustard - not sure if I believe this explanation of the phrase, but I love the Norfolk connection

I picked up this little white beauty in the 50p bin in a CS on Monday.
I already have a blue Colman's jar for my English mustard, but I thought this white one from Essex would do beautifully for my French mustard. Liz gave me the tiny wooden spoon some years ago, hand carved by one of her friends.

Sadly Colman's, having been bought out by Unilever, stopped producing mustard in Norwich 6 years ago [after over 150 years] but the Wilkin family in Essex continue producing their preserves [the family have been farming there since 1757, selling preserves since 1885]