Potee Savoyard

Name: Potee Savoyard
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 4 to 6 servings
Cuisine: french
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

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Level: Easy
Total: 2 hr 5 min

Prep: 35 min
Cook: 1 hr 30 min

Yield: 4 to 6 servings

Level: Easy
Total: 2 hr 5 min

Prep: 35 min
Cook: 1 hr 30 min

Yield: 4 to 6 servings

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.