Choucroute Emeril

4 servings

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Choucroute Emeril Ingredients

1/2 lb Slab bacon	4 Smoked pork chops
1 ga Water	4 Boudan Blanc links -; (2 to
2 c Chopped onions	4 Boudan Noir links -; (2 to 3
1 c Chopped celery	4 Andouille sausage links -;
1 c Chopped carrots	4 All beef Frankfurter links
2 Garlic cloves; crushed	; (2 oz ea)
2 Bay leaves	8 c Fresh sauerkraut
Salt; to taste	1 c Dijon mustard
4 Smoked ham hocks -; (abt 4	Loaf of crusty bread

Instructions for Choucroute Emeril

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 Converted by MM_Buster v2.0l.

Main Ingredient: PorkCuisine: Uncategorized