Wrap all of the ingredients for the bouquet garni in cheesecloth and secure with kitchen twine. These are all of the herbs and spices that will make this dish aromatic.
Place the bouquet garni, brisket, oxtail, short ribs, shank, marrow bones, onions, carrots, and celery into a very large stockpot and cover with water. Bring to a boil and skim and discard all of the scum that rises to the surface. Lower to a simmer and cook for 2 ½ to 3 hours with the lid on. (As I mentioned, the longer the better so check and see how tender the meat is and make the call yourself on how long to cook it for.)
Add the sausages, cabbage and baby potatoes to the pot. Simmer for an additional 30 minutes to 1 hour until vegetables are tender but not completely mushy.
Transfer the meats and vegetables to a separate tray or platter. Cut them into portions as you please, or leave them whole. Arrange onto a large wooden cutting board.
Taste the broth and season with salt and pepper. Ladle into small bowls.
Serve with country bread, salted butter, strong mustard or creamy horseradish.