Choucroute Emeril

Recipe Ingredients

1/2 lb	227g / 8oz	Slab bacon
1		Water
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Chopped carrots
2		Garlic cloves - crushed
2		Bay leaves
		Salt - to taste
4		Smoked ham hocks - (abt 4 oz ea)
4		Smoked pork chops
4		Boudan Blanc links - (2 to 3 oz ea)
4		Boudan Noir links - (2 to 3 oz ea)
4		Andouille sausage links - (2 to 3 oz ea)
4		All beef Frankfurter links - (2 oz ea)
8 cups	1896ml	Fresh sauerkraut
1 cup	237ml	Dijon mustard
		Loaf of crusty bread

Recipe Instructions

Slice the bacon into 1/2-inch thick and 2-inch long pieces. In a large saucepan, over medium heat, combine the water, mirepoix, garlic, and bay leaves. Season with salt. Add the sliced bacon and ham hocks. Bring the mixture to a boil, reduce the heat to medium-low and simmer for 2 hours. Add the pork chops, sausages and Frankfurters. Continue to cook for 20 minutes. Remove the bacon, ham hocks, pork chops and sausage.

To serve, spoon the sauerkraut over the bottom of the platter, place the bacon, ham hocks, pork chops and sausages on top of the sauerkraut. Serve with the Dijon and crusty bread.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B75)

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