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Choucroute With Smothered Cabbage And Spatzle
1
1
2
1
1
2
2
Quart Water
Quart Beer
Cup Chopped onions
Cup Chopped celery
Cup Chopped carrots
Crushed garlic cloves
Bay leaves
Salt
4
4
4
4
4
1
2
Smoked ham hocks; about 4 ounces each
Links of Boudan Blanc; (2 to 3 ounces each)
Links of Boudan Noir; (2 to 3 ounces each)
Links of liver sausage; (2 to 3 ounces each)
Links blood sausage; ( 2 ounces)
6 ounces sla bacon; thinly sliced
Cup Thinly sliced onions
Freshly ground black pepper
1
1
1
1
/2 Head fresh white cabbage; shredded
Cup Heavy cream
Pound Fresh spatzle; cooked until tender
Tablespoon Parsley
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.
Yield: 4 servings
Choucroute With Smothered Cabbage And Spatzle
129
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