Shukrut (cabbage stewed in beer with smoked meat platter)

Ingredients:

• 4 smoked pork knuckles (approximately 110 g each)
• 4 (55-85 g each) boudin blanc sausages
• 4 (55-85 g each) boudin noir sausages
• 4 (55-85 g each) liver sausages
• 4 (55 g) blood sausages
• 170 g thinly sliced ​​bacon
• 1/2 head of shredded white cabbage
• 450 g fresh, boiled until soft spaetzle
• 1 liter of water
• 1 liter of beer
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 crushed cloves of garlic
• 2 bay leaves
• 2 cups thinly sliced ​​onions
• Salt and ground black pepper
• 1 cup heavy cream
• 1 tbsp. parsley

Preparation:

1. In a large saucepan over medium heat, combine the water, beer, mirepoix (onion, celery, and carrot), garlic, and bay leaves. Season with salt. Add the pork shanks. Bring the mixture to a boil, reduce the heat to medium-low, and simmer for 2 hours.
   
   Add the sausages. Continue cooking for 20 minutes. In a large skillet over medium heat, render the bacon fat until crispy, about 6-8 minutes.
2. Remove the bacon and add the onion. Season with black pepper. Sauté for 4 minutes. Add the cabbage. Continue to cook until it wilts, about 6 minutes. Add the cream. Bring to a simmer. Reduce the heat to medium-low. Add the spaetzle. Season with salt and pepper. Cook for 4-6 minutes. Remove from heat.
   
   Remove the pork knuckles and sausage. To serve, remove the meat from the pork knuckles and place them on a serving platter along with the sausage slices. Top with the cabbage and spaetzle. Serve with Boiled potato salad, sprinkled with parsley.