Discard the bouquet garni. The care you take with the final step depends on exactly how pretty you want it to look. We aren't very fussy, so we just pile everything in, kind of like rocky road ice cream. We also cook our sausages in with the beans rather than separately. The classic French topping consists of bread crumbs and walnut oil, but duck fat works too.
Half fill a large earthenware gratin dish with beans.
Bury all meats halfway into the beans and pour the roast pork jus all over. Mix together the breadcrumbs, one large crushed clove of garlic and chopped Italian parsley and sprinkle generously all over the top. Bake int he oven for 30 to 40 minutes, until golden brown on top, very hot and sizzling around the edges. Serves 6 to 10 people. So, there you have it.