Smoked ham and sausage
There are several delights produced from the pork smoking chimney, such as ham, the Fribourg sausage, bacon and other sausages. It is a special chimney in which various pieces of pork products are suspended.
1 ham of 4.5 to 5 kg, smoked in the smoking chimney
a large sausage or two small ones
1.5 to 1.8 kg cabbage, preferably curly kale
1 large bouquet garni with leek, parsley, celery and possibly a stick of Maggi
a few carrots
according to taste salt and pepper
Soak the smoked ham for one to two days in cold water. The day before or during the morning brush it and rinse it with warm water and then possibly cook it for 30 minutes to remove the salt.
Throw the cooking water away. Put the ham in warm water in a large pot with the bouquet garni and a little salt. Boil gently allowing 20 to 30 minutes cooking time per kilo.
One hour before cooking is finished, add the cabbage which has been previously blanched and possibly a few carrots. Cook the sausage separately for 40 to 50 minutes over a low heat. To serve, thinly slice the ham and sausage, arrange on a warm dish with the vegetable garnish.
One can also serve steamed beans sprinkled with parsley and flakes of butter which is also part of the Bénichon menu.