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Ingredientes
- 1 quart Water
- 1 quart Beer
- 2 c. Minced onions
- 1 c. Minced celery
- 1 c. Minced carrots
- 2 x Garlic cloves crushed
- 2 x Bay leaves Salt to taste
- 4 x Smoked ham hocks - (abt 4 ounce ea)
- 4 x Boudan Blanc links - (2 to 3 ounce ea)
- 4 x Boudan Noir links - (2 to 3 ounce ea)
- 4 x Liver sausage links - (2 to 3 ounce ea)
- 4 x Blood sausage links - (2 ounce ea)
- 6 ounce Slab bacon thinly sliced
- 2 c. Thinly-sliced onions Freshly-grnd black pepper to taste
- 1/2 x Fresh white cabbage head shredded
- 1 c. Heavy cream
- 1 lb Fresh spatzle cooked till tender
- 1 Tbsp. Parsley
Direcciones
- In a large saucepan, over medium heat, combine the water, beer, mirepoix, garlic, and bay leaves. Season with salt. Add in the ham hocks. Bring the mix to a boil, reduce the heat to medium-low and simmer for 2 hrs. Add in the sausages. Continue to cook for 20 min.
- In a large saute/fry pan, over medium heat, render the bacon till crispy, about 6 to 8 min. Remove the bacon and set aside. Add in the onions. Season with black pepper. Saute/fry for 4 min. Add in the cabbage. Continue to saute/fry till wilted, about 6 min. Stir in the cream. Bring the liquid to a boil. Reduce the heat to medium-low. Add in the pasta. Season with salt and pepper. Simmer for 4 to 6 min. 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 mix into a serving bowl and serve with the sausages. Garnish with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 756g | |
| Recipe makes 4 servings | |
| Calories 397 | |
| Calories from Fat 197 | 50% |
| Total Fat 22.12g | 28% |
| Saturated Fat 10.67g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 467mg | 19% |
| Potassium 565mg | 16% |
| Total Carbs 26.12g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.88g | 5% |
| Protein 9.42g | 15% |
