Potée Bourguignonne

• 1½ pounds pickled or salted pork
• 6 sausages
• ¾

Desalt meat by soaking for 24 hours. Put the salt pork, sausages and bacon in a heatproof casserole with cold water. Bring gently to a boil. Prepare cabbage, turnips, carrots and Spanish onion. Add to the pot-au-feu when it is boiling. Add bouquet garni and peppercorns. Reduce heat and simmer for 1½ hours. Add peeled potatoes and cook for 40 to 50 minutes longer.

Drain veg