Choucroute With Smothered Cabbage And Spatzle

Recipe Ingredients

1		Water
1		Beer
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		Boudan Blanc links - (2 to 3 oz ea)
4		Boudan Noir links - (2 to 3 oz ea)
4		Liver sausage links - (2 to 3 oz ea)
4		Blood sausage links - (2 oz ea)
6 oz	170g	Slab bacon - thinly sliced
2 cups	125g / 4.4oz	Thinly-sliced onions
		Freshly-ground black pepper - to taste
1/2		Fresh white cabbage head - shredded
1 cup	237ml	Heavy cream
1 lb	454g / 16oz	Fresh spatzle - cooked until tender
1 tablespoon	15ml	Parsley

Recipe Instructions

In a large saucepan, over medium heat, combine the water, beer, mirepoix, garlic, and bay leaves. Season with salt. Add the ham hocks. Bring the mixture to a boil, reduce the heat to medium-low and simmer for 2 hours. Add the sausages. Continue to cook for 20 minutes.

In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Add the onions. Season with black pepper. Saute for 4 minutes. Add the cabbage. Continue to saute until wilted, about 6 minutes. Stir in the cream. Bring the liquid to a boil. Reduce the heat to medium-low. Add the pasta. Season with salt and pepper. Simmer for 4 to 6 minutes. Remove from the heat. Remove the ham hocks and sausage.

To serve, remove the meat from the ham hocks. Place the ham and sausages on a platter. Spoon the cabbage mixture into a serving bowl and serve with the sausages. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C12)

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