Cut potatoes into 3 cm pieces, cabbage into wedges, sausage into 2 cm rounds and onion into slices.

Ingredients

• 800 gMollusks, mussel, blue, raw
• 480 gMollusks, clam, mixed species, raw
• 300 gPork sausage, link/patty, unprepared
• 950 gPotatoes, flesh and skin, raw
• 550 gCabbage, raw
• 180 gOnions, raw
• 800 gBeverages, water, tap, drinking
• 1 gSalt, table

Method

1. Cut potatoes into 3 cm pieces, cabbage into wedges, sausage into 2 cm rounds and onion into slices.
2. Put 800 g water, onion, potatoes and salt in a large pot; cook covered 20 minutes at 95 °C.
3. Layer cabbage and sausage, cover and cook 15 minutes.
4. Add shucked mussel and clam meat on top, cover and steam 10 minutes at 100 °C until firm and hot; sausage must reach 74 °C.
5. Serve all edible layers with pot juices.