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Ingredientes
- 2 x Garlic sausages
- 6 ounce Bacon, in one piece
- 2 med Onions, thinly sliced
- 24 x Garlic cloves, peeled
- 1 x Calf's foot, split (opt.)
- 1 lb Pork stew meat
- 1/2 c. Dry great northern beans
- 5 c. Low-sodium chicken broth =Or possibly=- Water
- 1 sm Sprig rosemary
- 1 sprg thyme
- 4 x Bay leaves Pepper, to taste
- 2 med Potatoes
- 1 tsp Salt, or possibly as desired
- 12 ounce Smoked pork chops
- 1 sm Head green cabbage cut into strips
Direcciones
- PRICK THE SAUSAGES, then place in a 2-qt heavy pot with bacon and onions. Place over medium heat on top of the stove and cook 10 min.
- Remove the sausages, and set them aside. Pour off excess fat. Return the pot to the stove, add in garlic, calf's foot and pork stew meat, cover and cook another 10 min. Add in beans and sufficient broth to barely cover. Add in 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 in water if the beans dry out. Meanwhile, cut the sausages into 1-inch pcs and quarter the potatoes. When the beans are soft, add in salt, smoked pork, sausages, cabbage and potatoes. Replace the cover and replace the pot in the oven for another 35 min. 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 that you cooked it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 6 servings | |
| Calories 505 | |
| Calories from Fat 280 | 55% |
| Total Fat 31.14g | 39% |
| Saturated Fat 10.92g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 1614mg | 67% |
| Potassium 1131mg | 32% |
| Total Carbs 36.63g | 10% |
| Dietary Fiber 6.5g | 22% |
| Sugars 5.93g | 4% |
| Protein 21.42g | 34% |
