Potée Bourguignonne

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 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