A Cassoulet Before It Gets too Warm

Smoked Sausage Cassoulet

This Saturday is my husband's birthday and I will surprise him with this dish.  It's a healthier version of the French cassoulet. Before we go any further, I have to give you the correct pronunciation before my husband has a fit.  It is not cass so lay but ka su lay. When I get lazy, I fall back on my English way of saying the dish, and then I have to listen to lecture about "French" way and saying it correctly.  So voila, you got it now!

The cassoulet is a dish that originated in the south of France and it contains meat(goose, duck, pork sausages and sometimes mutton), pork skins and haricot blanc(white beans). I will not be making this high fat dish but a healthier version of it, courtesy of the Cooking Light website.  The recipe calls for bacon, Great Northern beans, turkey smoked sausage and a lean pork loin roast.

I want to have a wine to go with dinner but should I have a white or a red? Does anyone have a suggestion of a brand you like that would go great with this meal?