Recipe courtesy of Emeril Lagasse
Print
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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