| 1 | Prick the sausages, then place in a 2-quart heavy pot with bacon and onions. |
| 2 | Place over medium heat on top of the stove and cook 10 minutes. |
| 3 | Remove the sausages, and set them aside. |
| 4 | Pour off excess fat. |
| 5 | Return the pot to the stove, add garlic, calf"s foot and pork stew meat, cover and cook another 10 minutes. |
| 6 | Add beans and enough broth to barely cover. |
| 7 | Add rosemary, thyme, bay leaves and pepper. |
| 8 | Cover, bring to a boil and place the pot in the oven. |
| 9 | Turn oven to 350f and cook for 1 hour. |
| 10 | Check from time to time and add water if the beans dry out. |
| 11 | Meanwhile, cut the sausages into 1-inch pieces and quarter the potatoes. |
| 12 | When the beans are soft, add salt, smoked pork, sausages, cabbage and potatoes. |
| 13 | Replace the cover and replace the pot in the oven for another 35 minutes. |
| 14 | 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. |
| 15 | michael roberts - prodigy guest chefs cookbook |
