French Gourmet Pork, Sausage, and Vegetable Stew

Recipe by Polar Bear
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READY IN: 3hrs 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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