The meats and bacon are already very salty, so we recommend not adding any salt. You can corrrect the seasoning to taste at the end of the cooking time.

The pork blade (shoulder) is best not deboned.

It's best to blanch the cabbage for a few minutes in a separate pot of water before proceeding with the recipe in order to make it more digestible.

1. Pick over the beans, wash and soak overnight. The next day, drain them. 

Preparing the vegetables

1. Wash and peel the turnips, carrots and potatoes. Peel the onions. Cut the carrots, potatoes and onions into large pieces. Place the potatoes immediately into water to prevent them from darkening. 
2. Cut the cabbage into quarters; remove the core and large ribs. Carefully wash the leaves under running water to remove any soil and insects that may be inside. Cut the cabbage into large slices or wedges, depending on the size. 
3. Clean, wash and cut the leeks into short lengths, leaving on very little of the green part.

Cooking

1. Place the pork shoulder into a large pot; add the bacon and cover generously with cold water. 
2. Bring to a boil, skim the surface and simmer gently for 30 minutes. 
3. When the pork and bacon are cooked, drain them. 
4. Place the beans into a large pot; add the onions, bouquet garni and the washed, sliced celery stalk. Add water to cover by 2-3 cm (1") and simmer for 2 hours. 
5. At the end of this time, add the turnips then, 30 minutes later, the cabbage, leeks and smoked sausages. 
6. Also add the pork and bacon back into the pot and continue cooking gently for 30 minutes. 
7. Meanwhile, cook the potatoes in a separate pot. Drain the vegetables and place them in a large bowl; cut the meats into even pieces and place on top of the vegetables. 
8. Strain the broth and serve it very hot in a tureen.