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Choucroute with Smothered
Cabbage and Spätzle

“What I am jazzed about is knowing that this is a new week,
and Mother Nature’s making new ingredients.”
~ Emeril Lagasse

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 Choucroute with Smothered
Cabbage and Spätzle
Recipe courtesy of Emeril Lagasse

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 Boudin Blanc
4 (2 to 3 ounces each) links of Boudin 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

In a large saucepan, over medium heat, combine the water, beer, mirepoix [chopped 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 sauté 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. Sauté for 4 minutes. Add cabbage. Continue to sauté until wilted, about 6 minutes. Stir in the cream. Bring
liquid to a boil. Reduce the heat to medium low. Add the pasta [spaetzle]. Season with salt and pepper. Simmer for 4 to 6 minutes. Remove from
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.
Yield: 4 servings

Note: Boudin sausage, a specialty of South Louisiana,
can be purchased online:
Jacob's Andouille
Cajun Grocer
Poche's
 

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