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Choucroute Emeril

You don't have to have sauerkraut just as a side or on top of a hot dog! Embellish it and enjoy it the French way. Add some various meats and enjoy with some bread! Bon Appetit!

Ingredients

  • 1/2 pound slab bacon
  • 1 gallon water
  • 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 smoked pork chops
  • 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 Andouille sausage
  • 4 ( 2 ounces) links of all beef Frankfurters
  • 8 cups fresh sauerkraut
  • 1 cup Dijon mustard
  • Loaf of crusty bread

Instructions

Slice the bacon into 1/2-inch-thick and 2-inch-long pieces. Combine the water, mirepoix, garlic, and bay leaves in a large saucepan over medium heat. Season with salt. Add the bacon and ham hocks. Bring the mixture to a boil, reduce the heat to medium-low and simmer for 2 hours. Add the pork chops, sausages and Frankfurters. Continue to cook for 20 minutes. 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.

Yield: 4 servings

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