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Potée Auvergnate
Auvergne Pot
Preparation info
- For
6
- Difficulty
Easy
- Ready in
4 hr
Appears in
Published 2008
Ingredients
- Pork belly rack
600 g - Pork butt
1 - Country-style sausages
6
Method
- Cut the cabbage into six pieces, peel the vegetables and wash the leeks carefully.
- In a large stock-pot, simmer the pork butt for 3 hours with the onions and the bouquet garni. After 1 hour of cooking, add the belly rack, the piece of bacon, the cabbage and the leeks.
- One hour later, add the sausages, carrots and turnips. After 30 minutes, add the pot