Potée Lorraine

Ingredients

• 2 lb (900g) smoked pork shoulder or ham hock
• 1 lb (450g) coarse garlic sausage (such as saucisson à cuire)
• 1 small green cabbage, cut into wedges
• 4 carrots, peeled and halved
• 2 turnips, peeled and quartered
• 2 leeks, cut into thick lengths
• 1 lb (450g) small potatoes, peeled
• 1 onion, studded with 2 cloves
• 2 bay leaves
• 10 black peppercorns
• Salt to taste
• Dijon mustard, to serve

Before you cook

• Cut the cabbage into wedges, keeping the core intact so they hold together.
• Peel and halve the carrots and turnips, and cut the leeks into thick lengths.

Steps

1. Put the smoked pork shoulder in a large pot and cover generously with water.
2. Add the clove-studded onion, bay leaves, and peppercorns.
3. Bring to a boil, then skim off any foam.
4. Lower the heat and simmer, covered, for 1 hour 30 minutes.
5. Add the carrots and turnips to the pot.
6. Simmer for 30 minutes.
7. Add the cabbage wedges, leeks, potatoes, and the whole sausage.
8. Simmer uncovered for 40 minutes, until all the vegetables are tender and the sausage is cooked through.
9. Taste the broth and season with salt only if needed, since the smoked pork is already salty.
10. Lift out the meats and slice the pork and sausage.
11. Arrange the meats and vegetables on a large platter with a little broth spooned over.
12. Serve with a pot of Dijon mustard at the table.