No cassoulet I've ever had has had lamb in it, although there are regional variations, of course.
The most traditional kind has duck confit and, above all, saucisses de Toulouse.
Presumably, these ingredients are difficult to find outside of France.
What are the Toulouse sausages like--garlicky, pork, etc?
Confit is not difficult to make and I have to say that my latest prep was unusually good. Looking forward to setting a date for a special dinner. It can be ordered online, of course, as I imagine the sausages could be.
And yes, the sausages are available--even from Amazon. I put some in my shopping cart there!!
I would never deign to dispute a person actually LIVING in SW France, but there seem to be a LOT of cassoulets with lamb. The first one I ever made was Julia Child's.
Here is one version. Cassoulet d'Agneau
I have always heard it was a sort of catchall dish and used whatever the cook had available. And being the hearty bean dish that it is, a lot of "stuff" can go in it to add to the layers of flavor that come out.
Well, I went spelunking for a Toulouse sausage recipe and discovered this description. I'll have to give it a try. I guess that is why Julia and others suggest a "non-fennel Italian sausage".
Toulouse sausage Pronunciation:
This exquisite French sausage is usually made with pork, smoked bacon, wine, and garlic. It's a great sausage for a cassoulet. Cook it before serving. Substitutes:
kielbasa (works well in a cassoulet) OR Italian sweet sausage