Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, halved lengthwise (root end and skin left intact)
6 pork sausages, preferably fennel or sweet Italian (1 1/4 pounds)
2 slices bone-in pork shoulder, fat cap intact (1 pound); or 1 pound boneless pork shoulder (do not trim excess fat), cut into large pieces
Kosher salt and freshly ground pepper
1 large, meaty smoked ham hock (or 2 smaller hocks)
6 parsley sprigs, plus more leaves for serving (optional)
4 thyme sprigs
1 bay leaf
1 pound small golden potatoes (golf-ball size), peeled
4 carrots (8 ounces), peeled and diagonally cut into 2-inch pieces (1 1/2 cups)
3 celery stalks (6 ounces), strings removed, diagonally cut into 2-inch pieces (1 1/2 cups)
12 ounces pumpkin or butternut squash, peeled and cut into 1 1/2-inch pieces (1 1/2 cups)
1/2 small head Savoy cabbage (12 ounces), core removed, quartered lengthwise
2 leeks, white and pale-green parts only, cut into 3/4-inch rings, thoroughly washed and drained (1 1/4 cups)
Alpine Cheese Toasts, for serving
Preparation
Heat a Dutch oven or other large, heavy-bottomed pot over medium-high. Swirl in oil. Add onion, cut-sides down, and sausages; cook, turning sausages a few times, until browned in places, 6 to 8 minutes. Transfer sausages (but not onion) to a plate.
Season pork shoulder generously with salt and pepper; add to pot with ham hock and 3 quarts water. Bundle parsley, thyme, and bay leaf with twine and add to pot. Bring to a boil, skimming impurities from surface. Reduce heat to low; simmer, covered, until pork is tender, about 1 hour and 15 minutes. Transfer pork and ham to plate with sausages; discard herb bundle and onion. Skim impurities and excess fat from surface of broth.
Add potatoes, carrots, celery, pumpkin, cabbage, leeks, and browned sausages to pot; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are just tender, 15 to 18 minutes.
Meanwhile, shred pork and any meat on hock into bite-size pieces, discarding skin, bones, and excess fat. Return meat and any accumulated juices to pot; season to taste. Serve stew with parsley leaves and cheese toasts on the side.
