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
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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


  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.
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