- 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.
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