Potée Savoyarde

Method

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and brown the bacon lardons until fat renders, then remove and set aside. Brown the pork chunks in batches in the bacon fat, seasoning well with salt and pepper, then remove. Brown the sausages and set aside. Return the bacon to the pot with the pork, add the onions and garlic, and cook for 2 minutes until fragrant. Pour in the stock, add the bay leaves and thyme, bring to a simmer, then cover and cook for 45 minutes. Add the carrots and turnips, return to a simmer, and cook for 20 minutes. Add the potatoes and cook for another 15 minutes, then add the cabbage and sausages, and cook uncovered for 15-20 minutes until the vegetables are tender and the sausages heated through. Season to taste with salt and pepper, then serve hot in bowls with the broth.