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    You are in: Home / Recipes / French Gourmet Pork, Sausage, and Vegetable Stew Recipe
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    French Gourmet Pork, Sausage, and Vegetable Stew

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    Polar Bear's Note:

    Rich, satisfying, gourmet one-dish meal for cold days. An authentic recipe from Lorraine, France. Recipe from award-winning James Peterson's "Glorious French Food". Substitutes for ingredients are provided. Please avoid shortening cooking time to achieve ideal consistency for the stew.

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    Units: US | Metric


    1. 1
      Rinse beans and soak beans overnight or at least 4 hours with as much water to cover them entirely as they expand.
    2. 2
      To serve this rich stew as a first-course soup, cut cabbages into wedges and as thinly as possible.
    3. 3
      All vegetables and meats are cut into cubes or diced and add more liquid.
    4. 4
      Use only half of the pork shoulder.
    5. 5
      Trim off excess fat from pork shoulder.
    6. 6
      Tie the shoulder into an oval and put it in a large pot, ideally just wide enough to hold the shoulder with the shoulder bone if there was one.
    7. 7
      Add garlic, bouquet garni, juniper berries.
    8. 8
      Pour in enough cold water to cover and bring to a gentle simmer.
    9. 9
      Cut the rind off the bacon and add to liquid with pork shoulder.
    10. 10
      Simmer very gently uncovered, using ladle to skim off fat and froth.
    11. 11
      Cut cabbage into 10 wedges.
    12. 12
      Remove strip of core at inner edges.
    13. 13
      When the shoulder has cooked for 1 17" hours, add the beans.
    14. 14
      Simmer for 30 minutes more and nestle in the cabbage wedges, sausage, and the rest of the vegetables.
    15. 15
      Simmer for one hour more.
    16. 16
      The pork cooks for a total of 3 hours.
    17. 17
      Strain contents of pot and set over a bowl or clean pot.
    18. 18
      Discard bouquet garni and shoulder bone.
    19. 19
      Skim off a bit of the fat.
    20. 20
      Season the broth to taste with salt.
    21. 21
      Slice the meats.
    22. 22
      Serve broth and vegetables in bowls, each with a slice of toast at the bottom of each bowl and the meats placed on top.

    Ratings & Reviews:

    • on October 17, 2007


      Ah . . .the flavor of a true French POTEE, those rough-and-tumble affairs that you can almost stand a spoon on end when plunged into the center of the soup. I increased the garlic 5 cloves,peeled and the onions to two, finely chopped. An addition of 2 cups dry white wine was added to the base stock. This recipe is very French Peasant food you will find in abundance in Southern France at many country homes. ChezGery

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    Nutritional Facts for French Gourmet Pork, Sausage, and Vegetable Stew

    Serving Size: 1 (585 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1233.4
    Calories from Fat 658
    Total Fat 73.1 g
    Saturated Fat 24.7 g
    Cholesterol 231.0 mg
    Sodium 996.5 mg
    Total Carbohydrate 68.4 g
    Dietary Fiber 11.7 g
    Sugars 7.1 g
    Protein 73.6 g

    The following items or measurements are not included:

    bouquet garni

    juniper berries


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