How to make it

  • Saute the salt pork in a large sauce pan, remove the crisp salt pork reserve this for the end of the dish. Sear the pork shoulder pieces remove and saute the onions, carrots, celery, garlic and leeks in the remaining drippings for 2 to 3 min add the herbs saute another 1 to 2 min deglaze the pan with wine add the beans ham hock browned pork shoulder pieces and stock bring to a boil then simmer covered for 30 min, uncover cook another 30 min.
  • in a large dutch oven place the pork skin like its a pie crust lining the entire dutch oven ladle in the beans into the bottom of the pot add the sausages cover with more beans continue until you're near the top. When the dutch oven is full fold the remaining pieces over the top and bake in a 350 degree oven for 45 min remove and add the topping turn the oven up to 375 and bake another 15 to 20 min
  • serve with the crispy lardons. you can also add pieces of duck confit with the sausages.

Reviews & Comments 1

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    " It was excellent "
    valinkenmore ate it and said...
    Wonderful French classic dish. My mother used to make this when I was young. Thanks for the wonderful post and high 5!
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