Cooking Times

30 min
Prep Time
135 min
Cook Time
165 min
Total Time

Ingredients (14 items)

2.00 lbs Pork shoulder
bone-in
0.50 lb Bacon
thick-cut
1.00 lb Pork sausages
2.00 cups Buckwheat flour
1.00 cup Whole milk
2.00 Eggs
1.00 small head Cabbage
quartered
4.00 large Carrots
2.00 large Turnips
2.00 large Leeks
2.00 large Onions
0.50 cup Butter
1.00 cup Shallot sauce
lipig sauce
2.00 tsp Salt and pepper
each

Instructions (8 steps)

1
Make farz: mix buckwheat flour, milk, eggs, butter into thick batter.
2
Pour into cloth bag. Tie securely leaving room to expand.
3
Place meats in large pot. Cover with water, season.
4
Bring to boil, skim. Add farz bag. Simmer 1.5 hours.
90 minutes
5
Add all vegetables. Simmer 45 minutes more.
45 minutes
6
Remove farz bag carefully. Let cool slightly, slice.
7
Serve meats, vegetables, and farz slices with lipig butter sauce.
8
Breton Christmas tradition. Celtic buckwheat heritage. Maritime feast.