La potee auvergnate (prodigy)
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La potee auvergnate (prodigy)
Last updated 6/12/2012 1:21:35 AM. Recipe ID 53857. Report a problem with this recipe.
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      Title: La potee auvergnate (prodigy)
 Categories: Soups
      Yield: 6 Servings
      2    Garlic sausages
      6 oz Bacon, in one piece
      2 md Onions; thinly sliced
     24    Garlic cloves; peeled
      1    Calf's foot, split (opt.)
      1 lb Pork stew meat
    1/2 c  Dry great northern beans
      5 c  Low-sodium chicken broth
           -=OR=- Water
      1 sm Sprig rosemary
      1    Sprig thyme
      4    Bay leaves
           Pepper; to taste
      2 md Potatoes
      1 ts Salt; or as desired
     12 oz Smoked pork chops
      1 sm Head green cabbage
           - cut into strips
  PRICK THE SAUSAGES, then place in a 2-quart heavy pot with bacon and
  onions. Place over medium heat on top of the stove and cook 10
  minutes. Remove the sausages, and set them aside. Pour off excess
  fat. Return the pot to the stove, add garlic, calf's foot and pork
  stew meat, cover and cook another 10 minutes. Add beans and enough
  broth to barely cover. Add rosemary, thyme, bay leaves and pepper.
  Cover, bring to a boil and place the pot in the oven. Turn oven to
  350F and cook for 1 hour. Check from time to time and add water if
  the beans dry out. Meanwhile, cut the sausages into 1-inch pieces and
  quarter the potatoes. When the beans are soft, add salt, smoked pork,
  sausages, cabbage and potatoes. Replace the cover and replace the pot
  in the oven for another 35 minutes. When it's time to put dinner on
  the table, fish the bay leaves out of the pot and serve the potee in
  the dish in which you cooked it.

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Recipe ID 53857 (Apr 03, 2005)

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