Choucroute with Smothered Cabbage and Spaetzle

• 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
• Salt
• 4 smoked ham hocks, about 4 ounces each
• 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 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

1. In a large saucepan, over medium heat, combine the water, beer, mirepoix (onions, celery and carrots), garlic and bay leaves.
2. Season with salt.
3. Add the ham hocks.
4. Bring the mixture to a boil, reduce the heat to medium low and simmer for 2 hours.
5. Add the sausages.
6. Continue to cook for 20 minutes.
7. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
8. Remove the bacon and set aside.
9. Add the onions.
10. Season with black pepper.
11. Saute for 4 minutes.
12. Add the cabbage.
13. Continue to saute until wilted, about 6 minutes.
14. Stir in the cream.
15. Bring the liquid to a boil.
16. Reduce the heat to medium low.
17. Add the pasta.
18. Season with salt and pepper.
19. Simmer for 4 to 6 minutes.
20. Remove from the heat.
21. Remove the ham hocks and sausage.
22. To serve, remove the meat from the ham hocks.
23. Place the ham and sausages on a platter.
24. Spoon the cabbage mixture into a serving bowl and serve with the sausages and spaetzle.
25. Garnish with parsley.

water, beer, onions, celery, carrots, garlic, bay leaves, salt, ham hocks, sausage, sausage, bacon, onions, freshly ground black pepper, white cabbage, heavy cream, fresh spaetzle, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/choucroute-with-smothered-cabbage-and-spaetzle-recipe.html (may not work)