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Emeril Dog


  • 4 (6 ounce) links of Bratwurst
  • 2 tablespoons olive oil
  • Essense
  • 1/2 pound bacon, small diced
  • 1 cup julienned onions
  • 1 pound Napa cabbage, shredded
  • 1 tablespoon minced garlic
  • 2 tablespoons creole mustard
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon finely chopped parsley
  • salt and white pepper
  • 4 large hot dog buns
  • Zaps
  • Dixie Beer


  • Preheat the grill. Rub each sausage with olive oil and season with Essense. Place the sausages on the hot grill and cook for 3-4 minutes on all sides. In a large sauté pan, render the bacon until crispy, about 4-5 minutes. Add the onions and sauté for about 4 minutes, or until they are wilted. Add the cabbage and continue sautéing for 3 minutes. Season with salt and pepper. Stir in the garlic, mustard and vinegar. Continue sautéing for 2 minutes. Reseason if necessary. Stir in the parsley. Remove the sausages from the grill and place in the bun. Mound the slaw on top of sausage. Place the dogs on a platter and serve with Zaps and cold beer.
  • Yields: 4 dogs