| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive07 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Slab bacon |
| 1 |
ga |
Water |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped carrots |
| 2 |
|
Garlic cloves; crushed |
| 2 |
|
Bay leaves |
|
|
Salt; to taste |
| 4 |
|
Smoked ham hocks -; (abt 4 oz ea) |
| 4 |
|
Smoked pork chops |
| 4 |
|
Boudan Blanc links -; (2 to 3 oz ea) |
| 4 |
|
Boudan Noir links -; (2 to 3 oz ea) |
| 4 |
|
Andouille sausage links -; (2 to 3 oz ea) |
| 4 |
|
All beef Frankfurter links ; (2 oz ea) |
| 8 |
c |
Fresh sauerkraut |
| 1 |
c |
Dijon mustard |
|
|
Loaf of crusty bread |
INSTRUCTIONS
Slice the bacon into 1/2-inch thick and 2-inch long pieces. In a large
saucepan, over medium heat, combine the water, mirepoix, garlic, and
bay leaves. Season with salt. Add the sliced 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. This recipe
yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B75)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Emeril Lagasse
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