Categories: Soups/stews, French 
      Yield: 6 servings 
  
      2    Garlic sausages                     1 sm Sprig rosemary 
      6 oz Bacon, in one piece                 1    Sprig thyme 
      2 md Onions; thinly sliced               4    Bay leaves 
     24    Garlic cloves; peeled                    Pepper; to taste 
      1    Calf's foot, split (opt.)           2 md Potatoes 
      1 lb Pork stew meat                      1 ts Salt; or as desired 
    1/2 c  Dry great northern beans           12 oz Smoked pork chops 
      5 c  Low-sodium chicken broth            1 sm Head green cabbage 
           -=OR=- Water                             - cut into strips 
  
  PRICK THE SAUSAGES, then place in a 2-quart heavy pot with bacon and 
  onions. Place over medium heat on top of the stove and cook 10 minutes. 
  Remove the sausages, and set them aside. Pour off excess fat. Return the 
  pot to the stove, add garlic, calf's foot and pork stew meat, cover and 
  cook another 10 minutes. Add beans and enough broth to barely cover. Add 
  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 water if the beans dry out. Meanwhile, cut the sausages 
  into 1-inch pieces and quarter the potatoes. When the beans are soft, add 
  salt, smoked pork, sausages, cabbage and potatoes. Replace the cover and 
  replace the pot in the oven for another 35 minutes. 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 which you cooked it. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK