Serves 6 : - 2 Morteau sausages - 300 g salt bacon - 300 g streaky bacon - 1 smoked shoulder (approx. 1 kg) - 2 cabbages - 200 g carrots - 100 g white turnip- - 3 leeks - A few nice potatoes - 1 clove garlic - 1 onion, studded with cloves - Thyme, bay, salt and pepper
			In a large pot place about 4 litres water, the salt bacon, streaky bacon, smoked shoulder and the seasoning (thyme, bay, garlic, onion, pepper). Simmer for 45 minutes. Add the vegetables and Morteau sausages. Allow to cook for a further 35 to 40 minutes. To serve: strain the vegetables and place in the centre of a soup dish. Cut up the meat and arrange all around. Serve hot.