Choucroute with Smothered Cabbage and Spaetzle (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 170 Minutes |
Ready In: 185 Minutes Servings: 4 |
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Ingredients:
1 quart of water |
1 quart of beer |
2 cups chopped onions |
1 cup chopped celery |
1 cup chopped carrots |
2 crushed garlic cloves |
2 bay leaves |
salt |
4 smoked ham hocks, about 4 ounces each |
4 (2 to 3 ounces each) links of boudan blanc |
4 (2 to 3 ounces each) links of boudan noir |
4 (2 to 3 ounces each) links of liver sausage |
4 (2 ounces) links blood sausage |
6 ounces slab bacon, thinly sliced |
2 cups thinly sliced onions |
freshly ground black pepper |
1/2 head fresh white cabbage, shredded |
1 cup heavy cream |
1 pound fresh spaetzle, cooked until tender |
1 tablespoon parsley |
Directions:
1. In a large saucepan, over medium heat, combine the water, beer, mirepoix (onions, celery and carrots), 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 and spaetzle. Garnish with parsley.
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