Serves 4
Meat: 1 salted pork knuckle (400 g), 400 g smoked tenderloin, 250 g Lorraine sausages, 250 g smoked bacon. Vegetables: 1 savoy cabbage, 250 g carrots, 250 g turnips, 250 g celery, 4 trimmed leeks, 400 g potatoes. 200 g Munster, caraway, 4 sprigs of flat parsley.

Braise the salted pork knuckle, the smoked tenderloin and the smoked bacon with all the vegetables.
Cook the potatoes in water.
Poach the Lorraine sausages for 10 minutes in boiling water.
Cut the meat and vegetables into equal portions. Arrange on a platter by alternating the vegetables, the meat and the Lorraine sausages. Remove 2 dl of very hot stock from the braising pan, put into a bowl, whip in diced Munster, and pour over the vegetables and meat. Sprinkle with caraway and garnish with flat parsley.
Serve the cooked potatoes separately.

Interprofessional trade union
of the Munster Cheese
BP7 - 68001 Colmar