TOTAL TIME: 2 hr 5 min
Prep: 35 min
Inactive Prep: --
Cook: 1 hr 30 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.