Photograph of the finished Potée savoyarde

France · Nồi thịt xúc xích Savoie Potée savoyarde

Potée savoyarde

3 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 1 kg
  • Photograph of Sausage Sausage 720 g
  • Photograph of Cabbage Cabbage 1 kg
  • Photograph of Potato Potato 800 g
  • Photograph of Carrot Carrot 2
  • Photograph of Leek Leek 400 g
  • Photograph of White wine White wine 600 ml
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Reblochon cheese Reblochon cheese 240 g
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Boil the pork shoulder with thyme for 80 minutes, then skim off the foam during the first 20 minutes.
  2. 2 Pour white wine into the pot at the second hour; the white wine is what distinguishes the Savoie from other potées.
  3. 3 Add carrots and leeks and cook for 25 minutes.
  4. 4 Add the sliced cabbage and potatoes and cook for 25 minutes.
  5. 5 Add the sausages during the last 20 minutes without poking holes so that the sausages don't lose their fat.
  6. 6 Grate Reblochon cheese onto the hot meat and vegetables, let the cheese melt, then sprinkle with pepper.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: high-pressure boil pork shoulder for 32 minutes, then release pressure naturally; vegetables and sausages should still be cooked with the lid open.

Start cooking