Recipe courtesy of Philippe Trincaz and Bernard Trincaz

Potee Savoyard

  • Level: Easy
  • Total: 2 hr 5 min
  • Prep: 35 min
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
Save Recipe

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

  1. 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. 
  2. After 1 hour of boiling the meats, add the bouquet garni, sausages, turnips, carrots, garlic and onions and cook for about 30 minutes. 
  3. To serve, arrange the meats and vegetables on a platter and reserve the bouillon from the meats to dip bread in.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Poule au Pot with Gros Sel Sauce

🤤 More Drool-Worthy Recipes