2 Garlic sausages
6 oz Bacon, in one piece
2 md Onions — thinly sliced
24 Garlic cloves — peeled
1 Calf’s foot, split (opt.)
1 lb Pork stew meat
1/2 c Dry great northern beans
5 c Low-sodium chicken broth
-??Water 1 sm Sprig rosemary
1 Sprig thyme
4 Bay leaves
Pepper — to taste 2 md Potatoes
1 t Salt — or as desired
12 oz Smoked pork chops
1 sm Head green cabbage
– cut into strips
PRICK THE SAUSAGES, then place in a 2-quart heavy pot with bacon and onions. Place over medium heat on top of the stove and cook 10 minutes. Remove the sausages, and set them aside. Pour off excess fat. Return the pot to the stove, add garlic, calf’s foot and pork stew meat, cover and cook another 10 minutes. Add beans and enough broth to barely cover. Add rosemary, thyme, bay leaves and pepper. Cover, bring to a boil and place the pot in the oven. Turn oven to 350F and cook for 1 hour. Check from time to time and add water if the beans dry out. Meanwhile, cut the sausages into 1-inch pieces and quarter the potatoes. When the beans
are soft, add salt, smoked pork, sausages, cabbage and potatoes. Replace the cover and replace the pot in the oven for another 35 minutes. When it’s time to put dinner on the table, fish the bay leaves out of the pot and serve the potee in the dish in which you cooked it. MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK