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Choucroute

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


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.


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