Farcidures from Tulle, potato balls with bacon

Ingredients

• 5 kg of locally grown apples, preferably large ones
• 1 kg of salted pork ribs
• One andouille
• 100 g of bacon, or fatty pork, or ham
• 4 to 6 leaves of chard
• 1 onion
• 4 to 6 cloves of garlic
• Fresh parsley
• One bay leaf
• 2-3 whole cloves of allspice
• salt
• black pepper

Pierce the cloves of allspice into the peeled onion. Place it in a large pot with the bay leaf and the meat, cover with cold water, and bring to a boil. After an hour, add the sausage.

While preparing the apple filling, use a grater with large holes to grate the apples. Place them on a clean cloth, wrap them up, and press to remove excess moisture. Finely chop the washed and drained chard, then mix it with the salted and peppered apple filling. Take generous portions of this mixture and form balls with your hands, pressing firmly. Finely chop the garlic and mix it with the parsley, then add to the bacon. Take a piece of bacon-flavored walnut, push it into the center of an apple ball, and close the hole. Repeat this process for each ball.

Bring the large pot of broth to a boil with the meat and sausage, then add the apple balls. Continue to cook for another hour, over low heat.

Drain the meatballs and serve them hot as a side dish with a meat dish. The leftovers can be enjoyed on another occasion, alongside the sausage in thick slices and the ribs, as in a pot-au-feu.