Bratwurst Cooked in Beer with Smothered Cabbage

  • Total: 1 hr 20 min
  • Prep: 35 min
  • Cook: 45 min
  • Yield: 8 servings
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Ingredients

8 links of fresh bratwurst

4 (8-ounce) cans of beer

8 ounces bacon, chopped

2 cups julienned onions

Freshly ground black pepper

1 small head of cabbage, cored and shredded

Salt

2 tablespoons chopped garlic

1/4 cup whole grain mustard

8 egg hot-dog buns

4 cups Flo's Potato Salad (see recipe)

FLO'S ROASTED POTATO SALAD

2 pounds new potatoes

10 cloves of fresh garlic

Drizzle of olive oil

Salt

Freshly ground black pepper

3/4 cup homemade mayonnaise, or store bought

2 tablespoons Creole Mustard

Juice of one fresh lemon

2 tablespoons finely chopped fresh parsley leaves

4 hard-boiled eggs, sliced

1/2 pound bacon, rendered until crispy

1/2 small red onions, thinly sliced 

Directions

  1. Preheat the grill. Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard the all the bacon fat except for 1/4 cup. Place 1/4 cup of the fat back into the pan and add the onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until the cabbage is tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Reseason with salt and pepper. Place the sausages on the grill and cook for 2 minutes on each side. To serve, place the sausages between each bun. Top each sausage with some of the smothered cabbage.

FLO'S ROASTED POTATO SALAD

Yield: 4 to 6 servings
  1. Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool completely. Using a mini food processor, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the parsley and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, mayonnaise, sliced eggs, bacon and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Reseason with salt and pepper if needed.

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