Recipe courtesy of Emeril Lagasse
4 servings


  • 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
  • Salt
  • 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


Slice the bacon into 1/2-inch thick and 2-inch long pieces. In a large saucepan, over medium heat, combine the water, mirepoix, garlic, and bay leaves. Season with salt. Add the sliced bacon and ham hocks. Bring the mixture to a boil, reduce the heat to medium low and simmer for 2 hours. Add the pork chops, sausages and Frankfurters. Continue to cook for 20 minutes. Remove the bacon, ham hocks, pork chops and sausage. To serve, spoon the sauerkraut over the bottom of the platter, place the bacon, ham hocks, pork chops and sausages on top of the sauerkraut. Serve with the Dijon and crusty bread.

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