📝 About This Recipe
Hailing from the volcanic heart of central France, Potée Auvergnate is the ultimate cold-weather comfort food, traditionally slow-simmered in a large cauldron. This soul-warming masterpiece features a medley of salted pork, smoked sausages, and winter vegetables, all anchored by a beautifully tender head of green cabbage. It is a dish that celebrates the humble beauty of farmhouse ingredients, where the long cooking time transforms simple meats and roots into a rich, fragrant, and deeply satisfying feast.
🥗 Ingredients
The Meats
- 800 grams Salted Pork Shoulder (Petit Salé) (soaked in cold water for 2 hours to desalinate)
- 300 grams Smoked Slab Bacon (Lard Fumé) (cut into thick chunks)
- 1 piece Pork Shank or Trotter (split, for gelatinous richness)
- 2 pieces Saucisses de Morteau or Montbéliard (large smoked French sausages)
The Vegetables
- 1 large head Green Cabbage (quartered and blanched)
- 6 medium Carrots (peeled and left whole or halved)
- 4 medium Turnips (Navets) (peeled and quartered)
- 3 large Leeks (white and light green parts only, cleaned thoroughly)
- 800 grams Potatoes (Firm variety like Charlotte) (peeled and kept whole)
Aromatics and Liquid
- 1 large Yellow Onion (studded with 3 cloves)
- 3 cloves Garlic (smashed)
- 1 piece Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
- 10 Black Peppercorns (whole)
- 3-4 liters Water (enough to fully submerge ingredients)
👨🍳 Instructions
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1
Begin by desalinating the salted pork shoulder. Submerge it in a large bowl of cold water for at least 2 hours, changing the water once halfway through.
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2
Prepare the cabbage by removing the tough outer leaves and cutting the head into four large wedges. Keep the core intact so the leaves stay together.
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3
Blanch the cabbage wedges in a large pot of boiling salted water for 5 minutes. Drain and immediately plunge into ice water to preserve the color and remove any bitter gases.
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4
In a large, heavy-bottomed Dutch oven or stockpot, place the desalinated pork shoulder, the pork shank, and the bacon chunks.
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5
Cover the meat with cold water (about 3-4 liters). Bring to a gentle boil, then use a slotted spoon to skim off any grey foam that rises to the surface for a clear broth.
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6
Add the clove-studded onion, smashed garlic, bouquet garni, and peppercorns. Lower the heat to a simmer, cover partially, and cook for 1 hour.
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7
After the first hour, add the blanched cabbage wedges, carrots, and turnips to the pot. Ensure they are mostly submerged in the liquid.
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8
Continue to simmer gently for another 45 minutes. The house should begin to smell incredible and savory.
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9
Add the leeks and the whole potatoes to the pot. At this stage, also add the smoked sausages. Do not prick the sausages; you want their juices to stay inside until serving.
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10
Simmer for a final 30-45 minutes, or until the potatoes are fork-tender and the pork shoulder pulls apart easily.
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11
Taste the broth. Because of the salted meats, you likely won't need extra salt, but adjust if necessary with a pinch of sea salt or more pepper.
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12
To serve, carefully remove the meats. Slice the pork shoulder and sausages into serving portions.
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13
Arrange the vegetables on a large, warmed platter with the meats placed on top or around them. Moisten everything with a few ladles of the hot cooking broth.
💡 Chef's Tips
Always start with cold water for the meat to ensure a clear, flavorful bouillon. Don't skip the cabbage blanching; it makes the dish much easier to digest and removes bitterness. Use a 'waxy' potato variety like Yukon Gold or Charlotte so they don't disintegrate during the long simmer. If you can't find French sausages, a high-quality Polish Kielbasa is an excellent substitute. This dish tastes even better the next day when the flavors have had time to fully marry.
🍽️ Serving Suggestions
Serve with a side of sharp Dijon mustard and cornichons to cut through the richness of the pork. Provide a bowl of the cooking broth (bouillon) on the side with toasted country bread. Pair with a light-bodied red wine from the Auvergne region or a crisp Gamay. A simple green salad with a sharp vinaigrette makes the perfect refreshing follow-up to this heavy meal. For a truly rustic touch, serve the broth first over thick slices of stale bread, followed by the meat and veg.