| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 1 |
qt |
Water |
| 1 |
qt |
Beer |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped carrots |
| 2 |
|
Crushed garlic cloves |
| 2 |
|
Bay leaves |
|
|
Salt |
| 4 |
|
Smoked ham hocks; about 4 ounces each |
| 4 |
|
Links of Boudan Blanc; (2 to 3 ounces each) |
| 4 |
|
Links of Boudan Noir; (2 to 3 ounces each) |
| 4 |
|
Links of liver sausage; (2 to 3 ounces each) |
| 4 |
|
Links blood sausage; ( 2 ounces) |
| 1 |
|
6 ounces sla bacon; thinly sliced |
| 2 |
c |
Thinly sliced onions |
|
|
Freshly ground black pepper |
| 1/2 |
|
Head fresh white cabbage; shredded |
| 1 |
c |
Heavy cream |
| 1 |
lb |
Fresh spatzle; cooked until tender |
| 1 |
tb |
Parsley |
INSTRUCTIONS
In a large saucepan, over medium heat, combine the water, beer,
mirepoix, 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 saute 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. Saute for 4 minutes. Add
the cabbage. Continue to saute until wilted, about 6 minutes. Stir in
the cream. Bring the liquid to a boil. Reduce the heat to medium low.
Add the pasta. Season with salt and pepper. Simmer for 4 to 6
minutes. Remove from the 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. Garnish with parsley.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC12
Converted by MM_Buster v2.0l.
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