Potée auvergnate

Name: Potée auvergnate
Total time: 240 min
Yield: Serves 8
Cuisine: Auvergne
Ingredients: 800 g (1¾ lb) lightly salted pork shoulder; 500 g (1 lb) smoked pork shank; 1 Auvergne cooking sausage; 4 smoked sausages; 1 savoy cabbage; 8 carrots; 4 turnips; 8 potatoes; 2 leeks; 2 onions studded with cloves; 4 garlic cloves; 1 bouquet garni; Pepper

Auvergne pork, sausage and cabbage pot

⏱ 240 minServes 8Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

800 g (28 oz)lightly salted pork shoulder
500 g (18 oz)smoked pork shank
1Auvergne cooking sausage
4smoked sausages
1savoy cabbage
8carrots
4turnips
8potatoes
2leeks
2onions studded with cloves
4 clovesgarlic
1bouquet garni
Pepper

800 g (28 oz) lightly salted pork shoulder
500 g (18 oz) smoked pork shank
1 Auvergne cooking sausage
4 smoked sausages
1 savoy cabbage
8 carrots
4 turnips
8 potatoes
2 leeks
2 onions studded with cloves
4 cloves garlic
1 bouquet garni
Pepper

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Soak the shoulder and shank in cold water for 12 hours to remove salt.
Put the meat in a large stockpot and cover with cold water.
Bring to a simmer and skim for 15 minutes.
Add the onions, garlic, bouquet garni and pepper. Cook for 1½ hours.
Add the cooking sausage and cook 30 minutes more.
Meanwhile, blanch the cabbage wedges for 5 minutes in salted water.
Add the cabbage, carrots, turnips and leeks to the pot and cook for 30 minutes.
Add the potatoes and smoked sausages and cook 25 minutes more.
Check that everything is cooked and adjust the salt.
Serve the broth in bowls as a starter, then the meat and vegetables on a large platter.