Recipe courtesy of Emeril Lagasse
Print
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
8 servings

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 bound bacon, rendered until crispy
  • 1/2 small red onions, thinly sliced

Directions

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

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 parsley and continue to process until incoporated. 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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