Farmer’s Pot with Sausage and Bacon.

Explanations :

1. This is not a normal sausage but an IGP Vaudois Saucisson to eat cooked. IGP in German = protected geographical information, in French = indication géographique protégée. Guaranteed that this sausage has been processed and refined in the canton of Vaud. With animals from the canton or from another canton, but always animals from Switzerland.

Preparations:

1. Place legumes in water overnight. Strain before use. Peel and roughly dice the onions and garlic. Cut the bacon into thick sticks. Wash herbs, shake dry, cut finely. Peel the potatoes and pumpkin into bite-sized cubes. The beef broth comes from 2 days before we had boiled beef. In a frying pan without fat, lightly toast the fennel and caraway seeds and then finely mortar.

Preparation:

1. Heat oil in a saucepan. Leave the bacon out. Reduce the heat, add the onion and garlic to the bacon and sauté. Add legumes, potatoes and pumpkin for a moment while steaming. Deglaze with the broth. Add herbs and spices. Bring to the boil and simmer gently for about 45-60 minutes.

In the meantime :

1. Bring a saucepan with water and a little salt to a boil. Pour in the saucisson, put on the low flame. The water must not have more than 80 ° C (constantly monitor it with a thermometer. These saucisson usually have a weight of approx. 400 g + -. You need approx. 45 min.

Serving:

1. After this time, the saucisson is done. Take a well-cutting knife and ….. watch out, otherwise they were sprayed on. Place the saucisson on a cutting board with a very sharp knife or a needle and sew a small hole on the board on the opposite side. So they weren’t sprayed on, they spray properly. Now you can cut it open. Put 2-3 slices of sausage on top of a preheated soup plate …. GOOD APPETIT !!!!!
2. 6th there was a screw bread with it. Potatoes, rice, or whatever you like.