Choucroute with Smothered Cabbage and Spaetzle

  • Total: 3 hr 5 min
  • Prep: 15 min
  • Cook: 2 hr 50 min
  • Yield: 4 servings
Share This Recipe


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


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


  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.