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La Belle Cuisine
Choucroute with Smothered
Cabbage and Spätzle
Recipe courtesy of
With all due respect to Emeril, I must say that ever since I first saw this
I've had trouble with the fact that he calls it "Choucroute". I've
associated "Choucroute" with sauerkraut, but maybe I'm wrong!
to think of it as "Smothered Cabbage and Spätzle." In
it makes a delicious autumn dish.! [MG[
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
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
for 20 minutes. In a large sauté pan, over medium heat, render the bacon
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
serve with the sausages and spaetzle.
Garnish with parsley.
Yield: 4 servings
Note: Boudin sausage, a specialty of South Louisiana,
can be purchased online:
As for the blood sausage, I for sure don't know! If the sausages
Emeril mentions are not to your liking, for whatever reason, feel
free to substitute your favorites!
Featured Archive Recipes:
Corned Beef Hash
Emeril's Favorite Choucroute Casserole
Emeril's Pork Boulettes
Gigi's Favorite Ribs and Sauerkraut
Schlachttopf mit Sauerkraut
Index - Main Dish Recipe Archives
Index - Pork Recipe Archives
Index - Classic German Recipes!
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