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A traditional Auvergne potel adapted with Morteau sausage. Here is my easy and quick recipe for a delicious family dish.
So this is not the traditional recipe for the pot because there is not one but several potel recipes. With specificities according to the regions of France but also local or family traditions.
So I offer my potel recipe, as I have always cooked it: a great influence of Auvergne Potae with the sausage that rocked my childhood, Morteau sausage. I sometimes replace the morteau sausage with Montbéliard sausages, so we are on Franche-Comté products, that’s why I would not dare to call my Auvergne pot pot.
Origin of the pot and culinary tradition
The word pot comes from the container in which the dish is cooked. The pot, the cooking container, giving its name to the contents, the dish kitchen. The post designates by extension today a meat dish with cooked vegetables in a broth.
Note that we use The expression “a pot of …” To designate a large amount of. No doubt because the pots are often cooked for family portions and no small individual dish. And as long as we talk about pot, as I like to explore the expressions related to cooking, I speak to you in this article about the expression “it is in the old pots that we make the best soups”.
Which meat to choose for a pot?
I use the half salt pork palette. There is no need to have it desal for in water as can be read in certain recipes. The latter recommend putting the half-salt meat in cold water and leaving it at least an hour and then throwing this soaking water.
You can make a mixed chest mix and shoulder.
Starting hot or cold cooking?
Both are possible, but I highly recommend putting the meat in hot water. First take out the meat so that it is at room temperature. Boil a large volume of water, without salting it. You can add a bouquet garni, pepper, coriander grains or juniper berries … then put the meat in boiling water the meat and lower the fire a little.
If you start cold, putting your half-salt meat in cold then heating, you will need a lot skim. Chef Jean-François Plage even recommends during such cooking to throw this water (start cold, skim, when the water quivers, throw it away and continue cooking with clear water).
I admit to following the recommendations of my butcher and the instructions learned during my CAP Cuisine.
Pot
The traditional Auvergne pot a little suitable with Morteau sausage. I give you my easy and quick recipe here for a delicious family dish.
To prevent standby
Put the meat in cooking
Prepare the vegetables that are added at the end of cooking
PS cooking time is indicative because of course depends on the strength of your fire. Do not hesitate to cook a little longer or prepare the day before and warm up at mealtime.
Enjoy your food !
Enjoy
