1/2 pound slab bacon
1 gallon water
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 crushed garlic cloves
2 bay leaves
4 smoked ham hocks, about 4 ounces each
4 smoked pork chops
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 Andouille sausage
4 ( 2 ounces) links of all beef Frankfurters
8 cups fresh sauerkraut
1 cup Dijon mustard
Loaf of crusty bread
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