Potée auvergnate
Pork, cabbage and sausage pot
Potée auvergnate: the Auvergne's pork and cabbage pot with smoked sausage and root vegetables
High in the Massif Central, potée auvergnate is what farmhouses put on the stove when the first frosts arrive: a pork dish of salt pork belly and smoked pork sausage simmered slowly with savoy cabbage, carrots, turnips and potatoes. The broth comes out clear, smoky and gently salty, and the vegetables soak up all that pork flavour while keeping their shape. In the Cantal it is served in two rounds, the broth poured over slices of toasted country bread first, then the meat and vegetables on a big platter with strong mustard and gherkins. Chef's tip: soak the salt pork first and taste the broth before you add any salt; between the belly and the sausage it rarely needs more.
- Total time
- 180 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the meat
- 1 ½ lb salt pork belly (petit salé)in one or two pieces
- 2 smoked pork sausagesabout 400 g in all, such as Morteau-style
- 12 ½ cups cold water
For the vegetables
- 1 savoy cabbageabout 1 kg, cut into 6 wedges through the core
- 4 carrotspeeled, halved
- 3 turnipspeeled, halved
- 1 leektrimmed, washed, cut in 3
- 1 onionpeeled
- 2 clovespushed into the onion
- 3 garlic clovespeeled
- 1 ¾ lb waxy potatoespeeled, halved if large
- 1 tsp black peppercorns
To serve
- 6 country bread (optional)slices, toasted
- strong Dijon mustard (optional)
- gherkins (cornichons) (optional)
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Method
0/8 doneStep 1: Put 1 ½ lb salt pork belly (petit salé) in a bowl of cold water, cover and leave it in the fridge for 2 hours (or overnight if it is very salty) to draw out some of the salt.
120 minStep 2: Drain the pork, put it in a large pot with 12 ½ cups cold water and bring slowly to the boil over a medium heat. Skim off the grey foam that rises in the first 10 minutes.
15 minStep 3: Stud 1 onion with 2 cloves and add it to the pot with 3 garlic cloves, 2 bay leaves, 3 thyme sprigs and 1 tsp black peppercorns. Lower the heat so the surface barely trembles, partly cover and simmer for 1 hour. Don't let it boil hard: that is the usual reason the pork turns stringy and the broth cloudy.
60 minStep 4: Meanwhile bring a second pan of water to the boil and blanch the 1 savoy cabbage wedges for 5 minutes, then drain. This takes away the sulphurous edge and keeps the broth sweet.
8 minStep 6: Prick 2 smoked pork sausages a few times and add them with 1 ¾ lb waxy potatoes. Simmer for another 30 minutes, until a knife slides easily into the potatoes and the pork belly is tender enough to cut with a spoon. The sausages should reach 160°F in the centre.
30 minStep 7: Taste the broth and adjust with pepper (and salt only if it needs it). Lift out the meat, slice the pork belly and cut the sausages into thick pieces.
Step 8: Serve the broth first in warm bowls over toasted bread if you like, then arrange the meat and vegetables on a hot platter with mustard and gherkins on the side.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 34 g
- Carbs
- 32 g
- Fat
- 40 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does potée auvergnate take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of savoy cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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