Ingredients

• 1 pound fresh slab bacon
• 3-pound pork shoulder
• 3 carrots, quartered
• 4 turnips, quartered
• 1 large onion, studded with 3 cloves
• 1 pound leeks, trimmed, split and cut into 2-inch lengths
• A cheesecloth bag containing 12 parsley sprigs, 1 bay leaf, 1 sprig fresh thyme or 1 teaspoon dried and 12 peppercorns.
• 2 ounces soaked white beans
• 1 pound garlic sausage, pricked
• 1 head Savoy cabbage, cored and blanched for 10 minutes
• 1 1/2 pounds boiling potatoes, quartered

Instructions

1. In a large casserole combine bacon, pork shoulder with enough water to cover. Bring to a boil and simmer 5 minutes. Drain. In a "potee" or casserole combine blanched bacon and pork with carrots, turnips, onion, leek, cheesecloth bag, beans and enough water to cover. Bring to a boil and simmer, covered, 1 1/2 hours. Add sausage, potatoes, cabbage, salt and pepper and simmer, covered, 1 hour more, or until vegetables and meat are tender. Transfer meat and vegetables to a platter. Discard cheesecloth bag. Reduce broth until well flavored and return meat and vegetables to casserole. Bring to a simmer and cook over low heat until heated through. Recommended Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc)