From Emeril Lagasse
- 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
- 2 tablespoons chopped garlic
- 1/4 cup whole grain mustard
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. Re-season 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.
I replace the bratwurst with Applegate Farms Greatest Little Organic Smokey Pork Cocktail Franks. They add just enough spice to the dish and they are more fun to eat. By using the franks, you eliminate the need place anything on a bun.
Also, I cut this recipe in half to serve two people.