Ingredients for 6 servings:

• 2 saucisses de Morteau, about 300 g each (11oz)
• 300 g (10oz) smoked bacon
• 300 g (10oz) salt pork
• 1 smoked palett about 1 kg (2 lb)
• 1 cabbage
• 300 g (10oz) of carrots
• 200 g (7oz) of turnips
• 3 leeks tied together
• 6 medium size potatoes
• 2 cloves of garlic
• 1 onion studded with cloves
• 3 sprigs of thyme
• 3 bay leaves
• Optional: 250 ml (1 cup) Jura white wine or Vin Jaune

Preparation Steps:

1. Put the meat (excluding sausages) in a large saucepan and cover with unsalted water. Bring to a boil and simmer for 20 minutes then drain.

2. Pour 4 liters of water in a large pot. Dip bacon, chest, palette and add the garlic, onion and seasonings (thyme, bay leaves, pepper). Simmer 45 minutes.

3. Meanwhile, peel and wash carrots, turnips, leeks and potatoes. Cut the cabbage into six. Add all the vegetables into the pot as well as the sausages, and simmer 45 minutes to 1 hour (until the vegetables are tender). Check the seasoning.

4. Optional: 5 minutes before serving, you can add 250 ml of yellow or Jura white wine and simmer.

5. Drain all. First, serve the broth in cups, on slices of stale bread. Place vegetables in a large shallow serving plate. Cut the meat and arrange above the vegetable.

6. Serve hot with mustard.

Wine Pairing Tips: A Franche-Comté potée matches perfectly with a Poulsard from Jura. Otherwise, choose a bright, light red from another region, like a Pinot Noir from the Côte Chalonnaise for example.