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
2 teaspoons crushed white peppercorns
1 tablespoon juniper berries
1 teaspoon cumin
2 bay leaves
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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