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Montbéliard Sausage Stew

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Course: Main course
Preparation time: 30 minutes
Cooking time: 90 minutes
Energy: 504 kcal / serving

Instructions

  • 1.   Peel and wash the vegetables.
  • 2.   Blanch the cabbage in boiling salted water for 5 minutes. Drain and set aside.
  • 3.   Bring a large pot of water to a boil. Once boiling, reduce to a simmer. Add the bouquet garni, black peppercorns, and coarse salt. Add the sliced smoked bacon.
  • 4.   Cook the broth over low heat for 15 minutes, skimming occasionally.
  • 5.   Remove the bouquet garni using a slotted spoon.
  • 6.   Add the turnip, celery, onion (cut in half and studded with cloves), carrots (cut into 5 cm pieces), leeks, and cabbage.
  • 7.   Cook over low heat for 45 minutes. Then add the potatoes and pre-pierced sausages. Continue cooking for another 30 minutes over low heat.
  • 8.   Drain the vegetables and place them in a serving dish. Arrange the bacon and sausages, cut into pieces, on top of the dish.
  • 9.   Serve immediately.

Ingredients for servings

  • 5 carrots
  • 4 potatoes
  • 1 turnip
  • 2 leeks
  • 1 onion
  • 1 stalk of celery stalk
  • ½ green cabbages
  • 300 g of smoked pork belly
  • 2 Montbéliard sausages
  • 1 bouquet garni
  • 4 cloves

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    504 kcal
    25 %
  • Fat
    21,7 g
    31 %
  • of which saturated
    7,38 g
    37 %
  • Carbohydrates
    50,14 g
    19 %
  • of which sugar
    14,62 g
    16 %
  • Protein
    23,56 g
    47 %
  • Fibers
    15,59 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.