- 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
- 8 egg hot-dog buns
- 4 cups Flo's Potato Salad
Preheat the grill.
Place the beer in a saucepan and bring the liquid to a boil over medium heat. 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, or until nicely marked. To serve, place the sausages between each bun. Top each sausage with some of the smothered cabbage. Serve with the potato salad.
Carnitas Soft Tacos With Guacamole And Pico De Gallo
Smoked Sausage Sandwiches with Beer-Braised Onions
Chorizo and Sauteed Pepper Sandwich with Lemony Olive Oil-Cilantro Drizzle
Pork and Chorizo Burgers with Green Chile Mayonnaise
The Herbert Burger
Roy Choi-Inspired Korean-Style Pot Roast Tacos
Double Chili Cheeseburger with Griddled Onions
Smothered Andouille Po'boy
Emeril's Ultimate Hot Dog Bar