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Recipe · Champagne
Potée champenoise
Champagne pork, sausage and vegetable pot
⏱ 240 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1lightly salted pork shoulder, 1 kg / 2¼ lb
500 g (18 oz)smoked bacon
1Champagne cooking sausage
1savoy cabbage
4carrots
4turnips
4leeks
8potatoes
2onions
4whole cloves
1bouquet garnipepper
- 1 lightly salted pork shoulder, 1 kg / 2¼ lb
- 500 g (18 oz) smoked bacon
- 1 Champagne cooking sausage
- 1 savoy cabbage
- 4 carrots
- 4 turnips
- 4 leeks
- 8 potatoes
- 2 onions
- 4 whole cloves
- 1 bouquet garni pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the shoulder and belly in cold water for 1 hour to remove salt.
- Put them in a large stockpot and cover with cold water.
- Add the clove-studded onions, bouquet garni and pepper.
- Bring to a boil, skim and cook for 1½ hours.
- Blanch the cabbage separately for 10 minutes and drain.
- Add the cabbage, carrots, turnips and leeks to the pot.
- Cook 45 minutes more.
- Add the potatoes and sausage and cook 30 minutes more.
- Slice the meat, arrange with the vegetables and moisten with broth.
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