Ingredients:
- 1 green cabbage: Choose it nicely curled, like a punk sheep’s hairstyle.
- 3 carrots: Bright orange, for a bit of sunshine in your pot.
- 3 potatoes: Solid and reliable, much like the Auvergnats themselves.
- 200 g of bacon: Because everything is better with bacon.
- 200 g of pork sausage: To honor the pig, this generous animal.
- 1 salted pork shank: The cornerstone of our potée, sturdy and flavorful.
- 2 onions: To shed a few tears, because a good potée, it touches the heart.
- Garlic, salt, pepper: The three musketeers of French cuisine.
- Bouquet garni: Thyme, bay leaf, and a sprinkle of magic.
Instructions:
1. Preparing the cabbage: Blanch the cabbage cut into quarters in boiling water for about 10 minutes. This softens its sometimes too sharp character.
2. Assembling the pot: In a large pot, start by making a cozy bed with the bacon and the pork shank. Then, lovingly arrange your peeled and roughly chopped vegetables, don’t forget the onions that cried to be there.
3. The finishing touch: Place the sausages like kings on their vegetable throne. Add the bouquet garni, salt and pepper to taste, then cover with water. The vegetables should swim comfortably, but not too much.
4. Cooking: Bring it all to a boil, then reduce the heat for a simmer-party of about two hours. It should simmer gently, like a good village rumor.
5. Serving: Serve hot, in deep plates. Accompany with a good country bread to soak up the broth and a glass of robust red wine, because Auvergne is also about character in glasses and on plates.
There you have it, your Auvergne potée is ready! Enjoy it in good company, with a good dose of conviviality and some crispy anecdotes to liven up the evening. Bon appétit!
