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Meat, Northern, Eastern and Western France

Lorraine potée with smoked pork and winter vegetables

Lorraine potée is a slow simmered dish for 4 people combining smoked pork shoulder, bacon, sausages and winter vegetables in one broth. It takes 2 hours and 10 minutes, stays easy to make and costs €3.30 per person. The key is cooking the sausages separately and adding them near the end for a clearer broth.

It's chilly out, so I'm pulling out the big pot for a Lorraine potée, smoked pork shoulder, sausages and plenty of winter vegetables.

Lorraine potée with smoked pork and winter vegetables
Total time
2 h 10
Difficulty
Easy
Cost per person
€3.30
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Lorraine potée fills the kitchen with a smoky aroma long before it hits the table. The smoked meat slowly flavors the broth, the cabbage and turnips soften without falling apart, and the potatoes soak up all that smoky depth by the end. Serve it with mustard on the side so everyone can adjust each bite to taste.

It's a Sunday dish or a slower weeknight project, best started early so you can relax while it simmers for two hours. Kids usually go for the simple combo of meat and potatoes, while adults dig into the cabbage and turnips too. You'll want this one as soon as the weather turns cold, it's exactly the kind of dish that calls you back.

The ingredients

4 people

Butcher

  • Smoked pork shoulder 600 g
  • Smoked bacon 200 g
  • Smoked sausages 4

Fruits and vegetables

  • Green cabbage 0.5
  • Carrots 4
  • Turnips 3
  • Leeks 2
  • Potatoes 800 g
  • Onion 1

Pantry

  • Clovesoften in the pantry 2
  • Bay leavesoften in the pantry 2
  • Mustardoften in the pantry 2 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Mustard

The step by step recipe

  1. Put the pork shoulder and bacon in a pot of cold water, bring to a boil and skim well.

    If the meat is very salty, rinse it or blanch it for five minutes first.

  2. Add the onion studded with cloves, the bay leaves and some pepper, then let it simmer gently. 1 h

    Don't add salt, the smoked meat is already salty enough.

  3. Add the cabbage cut into wedges, along with the peeled carrots and turnips, to the broth. 30 min

    Blanching the cabbage first makes its flavor milder and cuts down the cooking smell.

  4. Add the potatoes, leeks and sausages and continue cooking. 30 min

    Prick the sausages so they don't burst.

  5. Serve the sliced meats with the vegetables, a little broth and the mustard.

    Save the broth for tomorrow's soup.

Our tips to get it right

  • Use a pot wide enough so every vegetable sits in the broth, otherwise cooking turns out uneven.
  • Skim thoroughly at the start, that's what keeps the broth clear instead of cloudy.
  • Cut the vegetables into similarly sized pieces so they all finish cooking at the same time.

The variations

  • Swap the smoked bacon for smoked pork hock for an even more tender bite.
  • For a meat free version, use a well seasoned vegetable broth and double the cabbage and turnips.
  • For kids in a hurry, serve just the sliced meat with potatoes, skipping the green vegetables.

What to serve it with

  • Crusty bread for dipping in the broth
  • Extra grainy mustard on the side
  • Pickles for a tangy contrast

Storage

The potée keeps for 3 days in the fridge in a sealed container, with the meat and vegetables sitting in their broth. It freezes well for up to 2 months, you can freeze the broth separately if you like. Reheat it gently on the stove so the meat doesn't dry out.

Questions about this dish

Can you make Lorraine potée ahead of time?

Yes, it's actually better reheated the next day since the flavors have time to blend. Make it the day before and reheat it gently before serving.

Can you use a different cut instead of smoked pork shoulder?

Smoked pork hock or shoulder works just as well and gives a similar result. Avoid unsmoked cuts, they won't give the broth the same flavor.

Should you blanch the cabbage before cooking it?

It's not required but it mellows the flavor and keeps the cooking smell down in the kitchen. Two minutes in boiling water is enough before adding it to the pot.

Why cook the sausages separately?

Smoked sausages release fat that can cloud the broth if they cook too long with everything else. Adding them near the end keeps the broth clearer and cleaner.

How long does it take to make a Lorraine potée?

Count 2 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Lorraine potée?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Lorraine potée cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Always check the labels of the products you buy.

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