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Add a photoServings: 4
Ingredients
- 1/2 lb Slab bacon
- 1 gal Water
- 2 c. Minced onions
- 1 c. Minced celery
- 1 c. Minced carrots
- 2 x Garlic cloves crushed
- 2 x Bay leaves Salt to taste
- 4 x Smoked ham hocks - (abt 4 ounce ea)
- 4 x Smoked pork chops
- 4 x Boudan Blanc links - (2 to 3 ounce ea)
- 4 x Boudan Noir links - (2 to 3 ounce ea)
- 4 x Andouille sausage links - (2 to 3 ounce ea)
- 4 x All beef Frankfurter links - (2 ounce ea)
- 8 c. Fresh sauerkraut
- 1 c. Dijon mustard Loaf of crusty bread
Directions
- Slice the bacon into 1/2-inch thick and 2-inch long pcs. In a large saucepan, over medium heat, combine the water, mirepoix, garlic, and bay leaves. Season with salt. Add in the sliced bacon and ham hocks. Bring the mix to a boil, reduce the heat to medium-low and simmer for 2 hrs. Add in the pork chops, sausages and Frankfurters. Continue to cook for 20 min. 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1632g | |
| Recipe makes 4 servings | |
| Calories 861 | |
| Calories from Fat 602 | 70% |
| Total Fat 66.95g | 84% |
| Saturated Fat 23.98g | 96% |
| Trans Fat 0.01g | |
| Cholesterol 150mg | 50% |
| Sodium 4760mg | 198% |
| Potassium 1418mg | 41% |
| Total Carbs 31.21g | 8% |
| Dietary Fiber 12.7g | 42% |
| Sugars 11.94g | 8% |
| Protein 35.4g | 57% |
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