White bean and sausage stew

Ingredients

300 g	White haricot beans (Main)
600 g	Pickled pork
1	Cabbage
1 to taste	Salt & freshly ground pepper
2	Carrots
2	Swede
1	Onion
4 cloves	Garlic
1	Bouquet garni
1 kg	Sausage (Main)
500 g	Waxy potatoes
1	Dijon mustard

Directions

1. Soak beans overnight and drain. Remove outer leaves of cabbage (savoy cabbage) and quarter. Put in salted boiling water for 10 minutes. Drain, run under cold water and core.
2. In a heavy-based pot put beans, pork, carrots (peeled and quartered), swedes (peeled and quartered), onion (studded with 4 cloves), garlic, pepper and bouquet garni. Cover with water, bring to boil, cover, simmer for 1 1/2 hours. Add sausages, cabbage, potatoes.
3. Bring back to boil then lower to simmer for half an hour. Season. Remove the meat, discard bouquet garni, drain vegetables, reserving broth. Reduce broth by boiling if it needs more flavour. Cut up the pork and sausages (spicy).
4. Eat the broth, vegetables and meat together or have the broth first then the meat and vegetables with lots of mustard.