Recipe courtesy of Bernard Trincaz and Philippe Trincaz
Potee Savoyard
Total:
2 hr 5 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 5 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 pounds bacon
  • 1 pig foot
  • 1 whole ham hock
  • 1 cured pig neck
  • 1 whole savoy cabbage, quartered, cored, and each section quartered again 
  • 1/2 white cabbage, quartered, and then each quarter halved
  • White vinegar 
  • 2 teaspoons crushed white peppercorns
  • 1 tablespoon juniper berries
  • 1 teaspoon cumin
  • 2 bay leaves
  • 2 cloves
  • 6 small cabbage-stuffed sausages
  • 6 Strasbourg sausages
  • 5 small turnips, peeled and quartered
  • 3 carrots, halved and then cut lengthwise into quarters
  • 3 cloves garlic, halved, germs removed
  • 1 onion, thinly sliced
  • 1 extra-large or 3 regular pork sausages
  • Bread, for dipping

Directions

Bring a large pot of salted water to a boil. Immerse the bacon, pig foot, ham hock and pig neck and boil for about 1 hour. Wash all the cabbages, add a touch of vinegar, and then drain. Combine the peppercorns, juniper berries, cumin, bay leaves and cloves in a cheesecloth and tie string around the top to make a bouquet garni. 

After 1 hour of boiling the meats, add the bouquet garni, sausages, turnips, carrots, garlic and onions and cook for about 30 minutes. 

To serve, arrange the meats and vegetables on a platter and reserve the bouillon from the meats to dip bread in.

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