1 celery root, peeled, trimmed and cut into wedges
Settle pork shoulder in a soup pot. Pour in cold water just to cover and bring barely to a simmer. Let simmer 15 minutes, skimming all foam.
Add garlic, onion, bouquet garni, salt and peppercorns. Simmer, covered, skimming as needed, 45 minutes.
Add sausages and remaining vegetables (and more water, if needed, just to cover). Simmer, covered, until meat and vegetables are tender, about 45 minutes.
Discard bouquet. Pull out pork and slice thick slabs against the grain. Cut sausages into big chunks. Settle meat and vegetables on a platter. Ladle on about 1 cup hot broth (save the rest for making soup). Serve hot with mustard, horseradish and pickles.
Leah Eskin is a Tribune special contributor e-mail her at email@example.com