Potée Auvergne with Smoked Sausages and Pork Belly (Air Fryer)
A quick air fryer version of the traditional Auvergne stew, with cabbage, potatoes, smoked sausages, and pork belly.
Steps
- 1
Preheat the air fryer to 180°C (350°F).
- 2
In a large bowl, mix the cabbage, potatoes, carrots, and leek.
- 3
Add the pork belly, sausages, broth, thyme, and bay leaf. Season lightly with salt and pepper.
- 4
Transfer everything to an air fryer-safe dish.
- 5
Cook for 35 minutes at 180°C (350°F), stirring halfway through.
- 6
Let it rest for 5 minutes before serving.
Shopping list
1/2 head green cabbage, 4 potatoes, 3 carrots, 1 leek, 2 smoked sausages, 300 g pork belly, 30 cl vegetable broth, 1 bay leaf, 1 thyme sprig, salt, pepper
Recipe story
Potée auvergne is a hearty dish originating from the Auvergne region of France, known for its volcanic landscapes and cold winters. Traditionally, it was slow-cooked in a cast-iron pot, combining seasonal vegetables with smoked meat. The recipe dates back to the 17th century, when it was prepared by peasants to withstand the cold. In this modern version, the air fryer reduces cooking time while preserving the authentic flavor.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Bay leaves
In ancient Rome, bay leaves were woven into crowns to crown emperors and poets, symbolizing victory and wisdom. In Mediterranean cuisine, bay leaves are essential in soups, stews, and sauces, adding a subtle and complex aroma.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
Carrot
The carrot, known in antiquity as a medicinal remedy rather than a vegetable, was originally purple or white. It wasn't until the 17th century that Dutch breeders developed the orange variety, honoring the House of Orange.
You may also like
Air Fryer S'mores – Quick Campfire Treat Without Fire
Misc
How to Reheat Frikandellen in Air Fryer: Quick and Crispy Recipe
Misc
How to Reheat Chicken in Air Fryer (Crispy and Juicy)
Misc
Crispy Reheated Chicken Pieces in Air Fryer
Misc
Stuffed Bell Pepper with Mozzarella in Air Fryer
Misc