Description
A flavorful broth made from pork trotters and smoked sausage, perfect as a base for cassoulet or other soups and stews.
Ingredients
Scale
- 3 pounds pork trotters, cleaned and halved
- 1 pound smoked pork sausage, sliced
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon black peppercorns
- 8 cups water
- Salt to taste
Instructions
- In a large stockpot, combine the pork trotters, smoked sausage, onion, carrots, celery, garlic, bay leaves, thyme, and black peppercorns.
- Pour in the water and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 3 to 4 hours, skimming off any foam that rises to the surface.
- After simmering, remove the trotters and sausage from the pot. Strain the broth through a fine-mesh sieve into another pot or large bowl, discarding the solids.
- Season the broth with salt to taste. If desired, let the broth cool and refrigerate overnight to allow the flavors to deepen.
- Reheat the broth before serving, or use it as a base for cassoulet or other soups and stews.
Notes
- For a richer flavor, consider adding a splash of white wine during the simmering process.
- To make the broth heartier, you can add beans or lentils during the last hour of cooking.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 0g
- Sodium: Varies
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: Varies
Keywords: Trotter Cassoulet Broth, pork trotters, smoked sausage, broth recipe