cateory: specialty
Choucroute With Smothered Cabbage And Spatzle
Reviews: 198
Ingredients:
- 1 Quart Water
- 1 Quart Beer
- 2 Cup 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 Links of Boudan Blanc; (2 to 3 ounces each)
- 4 Links of Boudan Noir; (2 to 3 ounces each)
- 4 Links of liver sausage; (2 to 3 ounces each)
- 4 Links blood sausage; ( 2 ounces)
- 1 6 ounces sla bacon; thinly sliced
- 2 Cup Thinly sliced onions
- Freshly ground black pepper
- 1/2 Head fresh white cabbage; shredded
- 1 Cup Heavy cream
- 1 Pound Fresh spatzle; cooked until tender
- 1 Tablespoon Parsley
How to make
Choucroute With Smothered Cabbage And Spatzle
Choucroute With Smothered Cabbage And Spatzle
- In a large saucepan, over medium heat, combine the water, beer, mirepoix, 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.
- Garnish with parsley.
- Yield: 4 servings
Comments for
Choucroute With Smothered Cabbage And Spatzle
Choucroute With Smothered Cabbage And Spatzle
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