<< Back

Sausage stew from Montbéliard

October November December January February March
Course: Main course
Preparation: 30 minutes
Cooking: 90 minutes
This recipe has been translated automatically from french


  • 1.   Peel and wash the vegetables.
  • 2.   Blanch the cabbage in boiling salted water for 5 minutes. Drain and reserve.
  • 3.   Boil water in a large pan. When it comes to a boil, bring it to a shudder. Dip the bouquet garni, put black peppercorns. Salt with salt. Add the smoked belly cut into slices about 1cm thick.
  • 4.   Cook this broth over low heat for 15 minutes while foaming occasionally.
  • 5.   Remove the bouquet garni with a skimmer.
  • 6.   Add turnip, celery, onion (previously cut in 2 and piqued with 2 cloves per half onion), carrots cut into sections of about 5 cm, leeks and cabbage.
  • 7.   Cook on low heat for 45 minutes. Then add the potatoes and sausages previously pricked. Leave to cook for 30 minutes over low heat.
  • 8.   Drain the vegetables and put them in a serving dish. Place the breast and sausages cut into pieces on top of the dish.
  • 9.   Serve immediately.



No review yet , add a review

Ingredients for servings

  • 5 carrots
  • 4 potatoes
  • 1 turnip
  • 2 leeks
  • 1 onion
  • 1 branch of celery
  • ½ green cabbage
  • 300 g of smoked pork belly
  • 2 sausage from Montbéliard
  • 4 cloves