Recipe Champagne stew

Hotpot from the East! Rich and delicious with its sausages, bacon and rack of pork, it will deliver all its flavors to you whenever you want. That's the advantage of conserving.

La potée champenoise
Preparation time:
Heat treatment time:
Community rating:


Number of persons: 6-8 servings
  • 500 g half-salted lean breast
  • 250 g half-salted rack of pork
  • 1 head cabbage
  • 2 carrots
  • 2 turnips
  • 500 g firm-fleshed potato
  • 4 sausages
  • 1 thick slice of smoked ham
  • Salt and pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • The day before making your recipe, desalt the bacon and rack.
  • Prepare the cabbage and cut it into 4. Cut the potatoes if necessary, cut the smoked ham into squares.
  • In a large pot of water, boil the cabbage for 10 minutes then drain.
  • In a casserole dish, cook the bacon and rack with 3 liters of water, let boil for 10 minutes then add the potatoes, sausages and smoked ham. Season then continue to cook everything for 10 minutes.
  • Immediately fill the jars to within 2 cm of the rim. Close them and immediately proceed to the heat treatment for 90 minutes at 100°C.

When ready to serve, reheat your preparation, drain everything and pour the broth from the stew into a soup bowl. In another dish, present the meat and vegetables to serve immediately while hot.

"For the record... In the Ardennes, the potato is the basis of the diet: in salad, mash, stir-fry... it is found in many typical dishes. In 1586, the Pope's legate brought some tubers in Belgium then crossed the border to reach the Ardennes. In this region, you don't procrastinate when it's good and it feeds your man. You take it and take it again!

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