Ingredients with Measurements:
- 1 pound smoked bacon, chopped
- 1 pound smoked sausage, sliced
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 1 small cabbage, chopped
- 1 quart chicken broth
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. Add the sausage to the pot and cook until browned. Remove with a slotted spoon and set aside.
3. Add the onions and garlic to the pot and sauté until softened.
4. Add the carrots, potatoes, cabbage, chicken broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes.
5. Add the cooked bacon and sausage to the pot and simmer for an additional 10 minutes.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 55 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 550
- Fat: 38g
- Carbohydrates: 23g
- Protein: 28g
Substitutions for ingredients:
- Smoked bacon can be substituted with regular bacon.
- Smoked sausage can be substituted with kielbasa or andouille sausage.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced tomatoes for a slightly different flavor.
- Use different types of sausage for a variety of flavors.
Tips and tricks:
- For a thicker broth, mash some of the potatoes with a fork before adding the bacon and sausage.
- Serve with crusty bread for dipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Fresh thyme or parsley
Pairings:
- Crusty bread, red wine
Suggested side dishes:
- Green salad, roasted vegetables
Troubleshooting advice:
- If the broth is too thin, simmer for an additional 10-15 minutes to reduce.
Food safety advice:
- Make sure to cook the sausage and bacon thoroughly before adding to the pot.
Food history:
- Potée is a traditional French dish that originated in the countryside. It was typically made with whatever vegetables and meats were available.
Flavor profiles:
- Smoky, savory, hearty
Serving suggestions:
- Serve as a main course for a cozy winter dinner.
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Region: French