This is a print preview of "Choucroute Emeril" recipe.

Choucroute Emeril Recipe
by Global Cookbook

Choucroute Emeril
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  Servings: 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

  1. 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.
  2. 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.
  3. This recipe yields 4 servings.