Choucroute with Smothered Cabbage and Spaetzle

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Choucroute with Smothered Cabbage and Spaetzle

Name: Choucroute with Smothered Cabbage and Spaetzle
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H50M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: 4 servings
Cuisine: european
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

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Total: 3 hr 5 min

Prep: 15 min
Cook: 2 hr 50 min

Yield: 4 servings

Total: 3 hr 5 min

Prep: 15 min
Cook: 2 hr 50 min

Yield: 4 servings

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

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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