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1 celery root, peeled, trimmed and cut into wedges
Horseradish
Cornichons
Skim:
Settle pork shoulder in a soup pot. Pour in cold water just to cover and bring barely to a simmer. Let simmer 15 minutes, skimming all foam.
Simmer:
Add garlic, onion, bouquet garni, salt and peppercorns. Simmer, covered, skimming as needed, 45 minutes.
Simmer:
Add sausages and remaining vegetables (and more water, if needed, just to cover). Simmer, covered, until meat and vegetables are tender, about 45 minutes.
Serve:
Discard bouquet. Pull out pork and slice thick slabs against the grain. Cut sausages into big chunks. Settle meat and vegetables on a platter. Ladle on about 1 cup hot broth (save the rest for making soup). Serve hot with mustard, horseradish and pickles.
Leah Eskin is a Tribune special contributor e-mail her at leahreskin@aol.com
