Recipe - Choucroute Emeril

One half pound Slab bacon
1 ga Water
2 cup Chopped onions
1 cup Chopped celery
1 cup 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 ounce ea)
4 Boudan Noir links ; (2 to 3
oz ea)
4 Andouille sausage links ;
(2 to 3 ounce ea)
4 All beef Frankfurter links
; (2 ounce ea)
8 cup Fresh sauerkraut
1 cup Dijon mustard
Loaf of crusty bread

Slice the bacon into 1/2inch thick and 2inch long pieces. In a large
saucepan, over medium heat, combine the water, mirepoix, garlic, and
bay leaves. Season with salt. Add the cut or sliced up bacon and ham hocks.
Bring the mixture to a boil, reduce the heat to mediumlow 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